Sautéed Red Snapper

• 4 Fillets of Red Snapper, with all pin bones removed
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 clove garlic, finely minced
• ¼ cup sun dried tomatoes, blanched, 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

Season the red snapper fillets with salt and pepper. Preheat a sauté pan with the olive oil until the oil is hot, 1 to 2 minutes. Add the snapper to the hot pan, and cook over medium heat 4 to 5 minutes. Turn to cook the other 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 to a crispy texture.

 

Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan. Add the sun dried tomatoes, garlic, and shallots, and sauté' 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 sun dried tomato and herb mixture over the snapper. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

 

Yield: 4 Servings