INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. In a skillet heat 2 tablespoons of the
olive oil over moderate heat. Add the sliced onions and cook, stirring
occasionally until completely tender and sweet, about 30 minutes. If any of
the onions stick to the bottom of the pan, stir in a few tablespoons of
water. This will release the onions and coat them with a sweet caramelized
flavor. Set the pan aside.
Core the tomatoes and cut them in half widthwise. Place them cut side down
on a lightly oiled baking sheet. Place the baking sheet on the oven's upper
rack and roast until the skin blisters and begins to curl away from the
tomatoes, about 30-40 minutes. When the tomatoes are cool enough to handle
yet still warm, gently lift the skin from the tomato and squeeze out the
seeds.
Combine the tomatoes with the cooked onions. Add the sherry vinegar and
simmer over moderate heat, stirring occasionally until slightly thick. Stir
in the minced tarragon, 1/4 teaspoon salt and half the pepper, and remove
from the heat. The compote can be prepared up to one day ahead to this
point, and stored, covered and refrigerated.
Dredge the skin-side of the snapper in the flour and season both sides with
the remaining salt and pepper.
Heat the remaining olive oil in a large skillet over medium heat. Saute the
snapper skin-side down for 4-5 minutes. Turn the fish over with a spatula
and cook an additional 1-2 minutes. While the fish is cooking return the
compote to a simmer. When the fish is done, transfer the compote to a
serving platter and arrange the snapper fillets on top.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9268 - MICHAEL ROMANO
Converted by MM_Buster v2.0l.

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