Ingredients
- 1/4 cup flour, sifted
- 2 red snapper fillets, about 1 1/4 pounds combined, scaled, skin left on
- 1/8 cup olive oil
- 1/4 cup clarified butter
- 2 large tomatoes, skinned, seeded, and quartered
- 1 clove garlic, smashed
- 1/2 teaspoon dried tarragon, divided
- 4 teaspoons snipped fresh dill
- 1 tablespoon chopped fresh parsley
- 3 ounces Pernod
- 2 tablespoons white wine vinegar with tarragon
- Freshly ground salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoons butter
Directions
Season flour with salt and pepper. Dredge both sides of fillets in flour. Shake off surplus flour.
Heat saute pan over medium heat. Add olive oil and 1/4 cup clarified butter. Add fillets, flesh side down, to pan. Cook 6 minutes. Turn, and cook the other side for 4 minutes. Remove fish from pan to platter. Strain cooking juices and set aside. Return fillets to pan, flesh side up.
Meanwhile, in another pan, add remaining clarified butter. On medium-low heat, add tomatoes. Then add garlic. Stir gently. Stir in 1/4 teaspoon tarragon, 1 teaspoon dill, and the parsley. Add 1-ounce of Pernod, wine vinegar, and salt and pepper. Simmer gently. Add fish juices. Increase heat to high.
Season fish fillets with remaining dill and 1/4 teaspoon tarragon. Add remaining Pernod to pan with fish and set aflame.
Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.
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