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red snapper fillet olive oil salt clove garlic sundried tomatoes thyme fresh oregano shallots basil-flavored olive oil
Viewed: 36 - Published at: 2 years agoIngredients
- 4 pieces (5 oz. each) red snapper fillet, deboned but skin left on
- 2 tbsp. olive oil
- Salt and ground black pepper
- 1 clove garlic, crushed
- 1/4 cup sundried tomatoes, soaked in hot water, drained and julienned
- 2 tbsp. chopped fresh thyme leaves
- 2 tbsp. chopped fresh oregano
- 3 tbsp. finely chopped shallots
- 1-1/3 tbsp. basil-flavored olive oil
Method
- 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 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.
