Pan Roasted Red Snapper With Basil Oil And Sun-Dried Tomato
This recipe for quick pan-roasted red snapper with a flavorful sun-dried tomato mixture makes a scrumptious weeknight dinner. Serve with rice and broccoli.
Pan Roasted Red Snapper With Basil Oil And Sun-Dried Tomato
RecipeSavants.comThis recipe for quick pan-roasted red snapper with a flavorful sun-dried tomato mixture makes a scrumptious weeknight dinner. Serve with rice and broccoli. Smart Recipes, American Recipes, Seafood Recipes, RecipesSeafoodAmericanPan Roasted Red Snapper With Basil Oil And Sun-Dried TomatoPT25MServes 4
Ingredients:
0.25 Cup Sun-Dried Tomatoes0 To Taste Salt & Freshly Ground Black Pepper4 Pieces Red Snapper Fillets3 Tablespoons Shallots4 Teaspoons Basil Oil2 Tablespoons Fresh Oregano1 Clove Garlic2 Tablespoons Olive Or Vegetable Oil2 Tablespoons Fresh ThymeSeason the fish fillets with salt and freshly ground pepper to your taste. Heat olive oil in a sauté pan over medium-high heat. Add snapper fillets to the heated pan and cook about 4 to 5 minutes. Turn the fillets over and cook another 4 to 5 minutes. Remove fillets to a plate using a slotted spoon to drain all juices in sauté pan. Add garlic, sun-dried tomatoes and shallots to the pan and sauté about 2 minutes. Add herbs to the pan and cook until herbs release their aroma. Pour tomato mixture over snapper fillers and serve drizzled with 1 teaspoon basil oil.