Pan Roasted Red Snapper With Sundried Tomatoes
Here is what you will need:
1/2 cup sliced sun-dried tomatoes or halfs then slice them
2 tablespoons extra virgin olive oil
3 shallots, sliced
1/4 teaspoon dried crushed red pepper
6 garlic cloves, sliced
3 tablespoons chopped fresh parsley/ plus more for garnish
3/4 teaspoon orange zest
1/3 cup dry white wine
2 teaspoons balsamic vinegar
2 (1/2-pound) skin-on yellowtail snapper fillets
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Make sure you get a good pair of (clean) tweezers and pick out any pin bones from the fish. Also check for scales and trim the fish if needed.
1. Preheat the oven to 375°.
Prep your veggies and orange.
Slice up sun-dried tomatoes place in a bowl and add a little olive oil and stir.
Slice garlic and set aside.
Here is everything prepped. I love getting it all ready in advance, makes cooking so much easier.
In saucepan heat oil over medium-high heat. Add shallots and red pepper; cook, stirring occasionally, 2 to 3 minutes or until shallots are tender.
Add garlic, and cook, stirring often, 1 minute or just until garlic starts to brown.
Stir in sun-dried tomatoes, parsley, wine, vinegar and orange zest.
Stir in for a minute then remove from pan and keep warm.
2. Sprinkle snapper fillets with salt and pepper. Place fillets in skillet, skin sides up, and cook 2 minutes or until lightly browned.
Turn fillets, and bake 4 minutes, longer if filets are thick. (Remember if fish does not easily flip, do not force it. Keep cooking until it lifts easily off the pan for you to flip.)
Remove from oven and top with reserved sauce mixture and some chopped parsley if desired. I served with brown and wild rice