- 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
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.
Stir in butter to sauce and pour over fish. Remove from heat, slide onto platter, and serve immediately.