Pan-Roasted Fish with Mediterranean Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Use U.S. wild-caught yellowtail snapper; avoid red snapper. Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 teaspoons butter |
2 cups chopped seeded plum tomato |
1 1/2 tablespoons capers |
1 tablespoon dijon mustard |
3 garlic cloves, minced |
1 1/2 tablespoons chopped fresh flat-leaf parsley |
1 1/2 tablespoons minced fresh chives |
1 tablespoon minced fresh tarragon |
3/4 teaspoon kosher salt, divided |
3/4 teaspoon freshly ground black pepper, divided |
1/4 teaspoon crushed red pepper |
1 tablespoon canola oil |
4 (6-ounce) yellowtail snapper fillets, skin on |
Directions:
1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.
2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.
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