Pan-Fried Red Snapper with Warm Tomato Relish

- posted by RisaG 06-04-99 7:01 PM


* Exported from MasterCook *

Pan-Fried Red Snapper with Warm Tomato Relish

Recipe By : Bold American Food by Bobby Flay
Serving Size : 6 Preparation Time :0:00
Categories : Condiment Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tbsp olive oil
1/2 tsp unsalted butter
salt and freshly ground black pepper
6 6 oz) red snapper fillets

Warm Tomato Relish:
1 med tomato -- coarsely chopped
2 tbsp red onion -- finely chopped
1 cup scallions -- chopped
3 tbsp basil -- chiffonade
1 tbsp garlic -- minced
1 tbsp balsamic vinegar
2 tbsp olive oil
salt and freshly ground black pepper


For fish: In a medium skillet over medium heat, heat the oil until it begins to smoke and then add the butter. Season the fillets on both sides with salt and pepper to taste. Cook for 2-3 minutes per side, starting with the skin side down (If you have an electric range, brown the fillets on one side, turn them, and finish cooking in preheated 350F oven for 3 minutes.) Remove the cooked fillets to a warm plate and serve immediately.

For relish: Combine the tomato, onion, scallions, basil, garlic, vinegar and oil. Season to taste with salt and pepper. May be prepared up to 1 day ahead, covered, and refrigerated. Bring to
room temperature before serving. Makes 2 cups.

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