| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Mike03 |
4 |
servings |
INGREDIENTS
| 4 |
|
Red snapper fillets (5 oz ea); skin on, all |
|
|
; pin bones removed |
| 2 |
tb |
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 |
tb |
Chopped fresh thyme leaves |
| 2 |
tb |
Chopped fresh oregano leaves |
| 3 |
tb |
Finely-chopped shallots |
| 4 |
ts |
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: MICHAEL.S 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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