Sauteed Red Snapper With Basil Oil And Sundried Tomatoes

Recipe Ingredients

4		Red snapper fillets (5 oz ea) - skin on, all pin bones removed
2 tablespoons	30ml	Olive or vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Garlic clove - finely minced
1/4 cup	15g / 0.5oz	Sundried tomatoes, soaked in hot water - drained, julienned
2 tablespoons	30ml	Chopped fresh thyme leaves
2 tablespoons	30ml	Chopped fresh oregano leaves
3 tablespoons	45ml	Finely-chopped shallots
4 teaspoons	20ml	Basil flavored olive oil

Recipe Instructions

Season the snapper fillets with salt and pepper. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes. Turn to cook the skin side an additional 3 to 4 minutes. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispytexture.

Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sundried tomatoes, garlic, and shallots, and saute together for 2 minutes. Add the fresh herbs to the pan. Stir quickly, just to heat the herbs enough to release their aromas. Pour the sundried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A05 broadcast 02-22-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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