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Sauteed Red Snapper With Basil Oil And Sundried Tomatoes

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Mike03	4	Servings

INGREDIENTS

4		Red snapper fillets, 5 oz
		ea skin on all
		pin bones removed
2	T	Olive or vegetable oil
		Salt, to taste
		Freshly-ground black pepper
		to taste
1		Garlic clove, finely minced
1/4	c	Sundried tomatoes, soaked in
		hot water drained
		julienned
2	T	Chopped fresh thyme leaves
2	T	Chopped fresh oregano leaves
3	T	Finely-chopped shallots
4	t	Basil flavored olive oil

INSTRUCTIONS

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 crispytexture. 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. This  recipe yields 4 servings.
Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A05 broadcast 02-22-1997) Downloaded from their
Web-Site - http://www.foodtv.com  Formatted for MasterCook by MR MAD,
aka Joe Comiskey -  jpmd44a@prodigy.com  02-28-1997  Recipe by: Michael
Lomonaco  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 303 Calories From Fat: 9 Total Fat: 1g Cholesterol: 0mg Sodium: 77.2mg Potassium: 160.2mg Carbohydrates: 64.2g Fiber: 3.9g Sugar: <1g Protein: 8.7g