Pan Roasted Red Snapper with Basil Oil and Sun-Dried Tomato

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1/4 c Sun-dried tomatoes, Soaked
3 tb Chopped shallots
4 ts Basil Oil (See Separate
2 tb Chopped fresh oregano
1 Clove garlic, finely minced
2 tb Olive or vegetable oil
2 tb Chopped fresh thyme
4 Pieces red snapper fillet,

Original recipe makes 4 Servings



Season the snapper fillet 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 inward briefly, but once they have cooked 1 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 sun-dried tomatoes, garlic, and shallots, and saute together 2 minutes. Add the fresh herbs to the pan. Stir quickly just to heat the herbs enough to release their aromas. Pour the sin-dried tomato and herb mixture over the snapper. Then drizzle 1 teaspoon basil oil over each fillet and around the dish. Serve immediately. Yield: 4 servings Recipe by: CHEF DU JOUR MICHAEL LOMONACO SHOW #DJ9138 Posted to MC-Recipe Digest V1 #497 by "Ed Bauman" on Mar 3, 97.

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Calories Per Serving: 36 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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