Pan-Roasted Snapper Fillets with Sun-Dried Tomatoes and Garlic |
|
 |
Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 1 |
|
For a pretty presentation, sear the meaty side of fish fillets first, then flip them so the skin is on the bottom before roasting. Ingredients:
1/2 cup sliced sun-dried tomatoes in olive oil |
2 tablespoons extra virgin olive oil |
3 shallots, sliced |
1/4 teaspoon dried crushed red pepper |
6 garlic cloves, sliced |
3 tablespoons chopped fresh parsley |
3/4 teaspoon orange zest |
1/3 cup dry white wine |
2 teaspoons balsamic vinegar |
2 (1-pound) skin-on yellowtail snapper fillets (at least 1 inch thick) |
3/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Preheat the oven to 375°. Drain sun-dried tomatoes, reserving 1 tablespoon oil. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan over medium-high heat. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender. Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown. Stir in sun-dried tomatoes, parsley, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.
2. Sprinkle snapper fillets with salt and pepper. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned. Turn fillets, and bake 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.
|
|