Pan-roasted snapper fillets with sun-dried tomatoes and garlic

Coastal Living

Serves: 4

  • 1/2 cup sliced sun-dried tomatoes in olive oil
  • 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
  • 3/4 teaspoon orange zest
  • 1/3 cup dry white wine
  • 2 teaspoons balsamic vinegar
  • 2 (1-pound) skin-on yellowtail snapper fillets (at least 1 inch thick)
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preheat the oven to 375°. Drain sun-dried tomatoes, reserving 1 tablespoon oil. Heat 2 tablespoons olive oil and reserved sun-dried tomato oil in a saucepan 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, and next 3 ingredients; cook, stirring often, 1 minute. Set aside, and keep warm.

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 15 to 18 minutes or until fish flakes easily with a fork. Top with reserved sauce mixture.

*Chef’s note: This was delicious. I had to use tilapia because the grocery was not carrying snapper that day. Next time I would get snapper to better stand up to the toppings, and I would go a little easier on the sun-dried tomatoes; otherwise, follow the recipe as is!

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