Sauteed red snapper with basil oil and sundried tomatoes

4 servings

Ingredients

Quantity Ingredient
4 Five ounce pieces of red
Snapper fillet, skin on, but
With all pin bones removed
2 tablespoons Olive oil
Salt and ground black pepper
To taste
1 Garlic cloves, crushed
¼ cup Sundried tomatoes, soaked in
Hot water, drained, and
Julienne
2 tablespoons Chopped fresh thyme leaves
2 tablespoons Chopped fresh oregano
Leaves
3 tablespoons Finely chopped shallots
4 teaspoons Basil flavored olive oil

Directions

MICHAEL'S PLACE #ML1A05

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 crispy texture.

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.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage

Related recipes