Pan-fried red snapper
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Unsalted butter |
| Salt | ||
| Freshly ground pepper | ||
| 6 | Red snapper fillets (6 oz) | |
| ¾ | cup | Charred Jalapeno-Basil Vinaigrette (recipe follows) |
Directions
From "Bobby Flay's Bold American Food" (warner Books, $34.95): American red snapper is sometimes hard to find, but it is the best, so ask for it at your fish market. Some of the imported snapper is hardly worth bothering about, and you may want to substitute halibut or sea bass if only the imports are available. Cook the fish naturally - never dredge it in flour before frying.
In a medium skillet over medium heat, heat the oil until it begins to smoke and then add the butter. Season the fillets on both sides with salt and pepper to taste. Cook for 2-3 minutes per side, starting with the skin-side down. (If you have an electric range, brown the fillets on one side, turn them, and finish cooking in a preheated 350'F. oven for 3 minutes.) Remove the cooked fillets to a warm plate and serve immediately with the vinaigrette (recipe follows).
Per serving with vinaigrette: 358 calories, 35 grams protein, 1 gram carbohydrates, 23 grams fat, 4 grams saturated fat, 65 milligrams cholesterol, 349 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-09-95
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