Sauteed Red Snapper with Basil Oil and Sun-Dried Tomatoes
- 4 five-ounce pieces of red snapper fillet, skin on, but with all pin bones removed
- 2 tablespoons olive or vegetable oil
- Salt and freshly ground black pepper to taste
- 1 clove garlic, finely-minced
- 1/4 cup sun-dried tomatoes, soaked in hot water, drained, and julienne
- 2 tablespoons chopped fresh thyme leaves
- 2 tablespoons chopped fresh oregano leaves
- 3 tablespoons finely chopped shallots
- 4 teaspoons basil-flavored olive oil
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 crispy texture. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun-dried 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 sun-dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.
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