Recipe - Pan Roasted Red Snapper With Basil Oil And Sun-Dried Tomato

4 Pieces red snapper fillet,
(5ounce) skin on, but with
all pin bones removed
Salt and freshly ground
black pepper
2 tablespoon Olive or vegetable oil
One fourth cup Sundried tomatoes, Soaked
In Hot Water water, drained
and julienned
1 Clove garlic, finely minced
3 tablespoon Chopped shallots
2 tablespoon Chopped fresh thyme
2 tablespoon Chopped fresh oregano
4 teaspoon Basil Oil (See Separate
Recipe)

Season the snapper fillet 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, fleshside 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
inward briefly, but once they have cooked 1 minute, they will begin to
relax and lay flat again, allowing you to cook the skin side to a crispy
texture. 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 2 minutes. Add the fresh herbs to the pan. Stir quickly just
to heat the herbs enough to release their aromas. Pour the sindried tomato
and herb mixture over the snapper. Then drizzle 1 teaspoon basil oil over
each fillet and around the dish. Serve immediately. Yield: 4 servings

Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9138

Posted to MCRecipe Digest V1 #497 by "Ed Bauman" BIRCHCREEK@msn.com on
Mar 3, 97.