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Receta Pan Roasted Red Snapper With Basil Oil And Sun Dried Tomatoes
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Ingredientes
- 4 piece red snapper fillet - (5 ounce ea) skin on, but
- Â Â with all pin bones removed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. olive or possibly vegetable oil
- 1/4 c. sun-dry tomatoes, soaked in warm water,
- Â Â liquid removed and julienned
- 1 x garlic clove finely chopped
- 3 Tbsp. minced shallots
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh oregano
- 4 tsp Basil Oil (see recipe)
Direcciones
- Season the snapper fillets with salt and pepper. Preheat a saute/fry pan with the extra virgin olive oil till the oil is warm, 1 to 2 min. Add in the snapper to the warm pan, flesh-side down, and cook over medium heat 4 to 5 min. Turn to cook the skin side an additional 3 to 4 min. 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 in the sun-dry tomatoes, garlic, and shallots, and saute/fry together 2 min. Add in the fresh herbs to the pan. Stir quickly just to heat the herbs sufficient to release their aromas. Pour the sun-dry tomato and herb mix over the snapper. Then drizzle 1 tsp. Basil Oil over each fillet and around the dish. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 298 | |
| Calories from Fat 89 | 30% |
| Total Fat 9.95g | 12% |
| Saturated Fat 1.63g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 212mg | 9% |
| Potassium 1079mg | 31% |
| Total Carbs 4.37g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.34g | 1% |
| Protein 45.6g | 73% |
