Famous Chef-Style Sauteed Snapper
Chef-Style Sauteed Snapper With Tomato, Olive And Caper Relish
4 snapper fillets, each about 6 to 8 oz.
3 Tbsp. extra-virgin olive oil
2 tsp. red wine vinegar
1 cup pitted kalamata olives, chopped
2 medium-large ripe tomatoes, chopped
4 Tbsp. chopped fresh basil
2 Tbsp. drained capers
Sea salt, fresh-ground pepper
Make relish by combining all relish ingredients and mixing gently. Chill.
Heat oven to 400 degrees.
Pat fish dry with a paper towel. Remove excess moisture by gently drawing the dull side of a knife over the fish. Blot dry again. Season with salt and pepper.
Heat a large cast-iron skillet over high heat. When hot, add enough
oil to coat the pan to a depth of about 1/8-inch. When hot, add fillets,
flesh side down. Sear briefly until fish is golden, about 1 minute. Turn and sear briefly on skin side. Place in preheated 400-degree oven for about 5 minutes per inch of thickness of fish. Do not overcook. Serve immediately, topped with chilled relish.
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