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Name: Sauteed Red Snapper with Basil Oil And Sundried Tomatoes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Finely-chopped shallots; 4 ts Basil flavored olive oil; 1/4 c Sundried tomatoes; soaked in; 4 Red snapper fillets (5 oz; 1 Garlic clove; finely minced; ; pin bones removed; Salt to taste; 2 tb Chopped fresh thyme leaves; 2 tb Olive or vegetable oil; Black Pepper freshly ground; 2 tb Chopped fresh oregano leaves

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INGREDIENTS

3 tb Finely-chopped shallots
4 ts Basil flavored olive oil
1/4 c Sundried tomatoes; soaked in
4 Red snapper fillets (5 oz
1 Garlic clove; finely minced
; pin bones removed
Salt ; to taste
2 tb Chopped fresh thyme leaves
2 tb Olive or vegetable oil
Black Pepper ; freshly ground
2 tb Chopped fresh oregano leaves

Servings

INSTRUCTIONS

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 crispytexture. 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. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A05 broadcast 02-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-28-1997 Recipe by: Michael Lomonaco

NOTES

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Sauteed Red Snapper with Basil Oil And Sundried Tomatoes

3 tb Finely-chopped shallots
4 ts Basil flavored olive oil
1/4 c Sundried tomatoes; soaked in
4 Red snapper fillets (5 oz
1 Garlic clove; finely minced
 ; pin bones removed
 Salt to taste
2 tb Chopped fresh thyme leaves
2 tb Olive or vegetable oil
 Black Pepper freshly ground
2 tb Chopped fresh oregano leaves

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  crispytexture. 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. This recipe yields 4  servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1A05 broadcast 02-22-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    02-28-1997    Recipe by: Michael Lomonaco

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 4 servings

Calories: 30
Calories from Fat: 29 (97%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 8.9mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.2g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 30

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