Tuesday, May 18, 2010

Red Snapper

Hello Guys!! I know I have been away for a while, but I am back! Although it felt like an eternity, I am finally moved to my new place and I have to say I love my new kitchen, it has lots of natural light which will be amazing for my food pictures!! Yay! I wanted to share with you one of the other dishes I learnt to cook at Calphalon. This Seared Red Snapper recipe with olive & capers tapenade is just amazing!! You have to try this one!!

Red Snapper with Tapenade


4 fillets of red snapper
1/2 cup black sun-dried olives, pitted and roughly chopped
2 tbs capers
4 tbsp. flat-leaf parsley, chopped
4 tbsp. basil leaves, chopped
2 tsp. finely grated lemon zest
4 tsp. lemon juice
1 tsp. black pepper
4 tbsp. olive oil


Prepare a rustic chop of olives with caper berries, herbs , zest, lemon juice, and pepper. Add oil in stream until incorporated into a loose paste.
Heat a frying pan Over medium high heat. Season fish fillets with salt and pepper.
Add oil to the pan and add the fish (non skin side down), once the oil is hot. Sear on the one side until white protein bubbles appear on the side of the fillet and it begins to feel firm. Roll onto skin side and top with olive mixture.
Cook through – another 1-2 minutes and serve immediately.

Quick Tip:

In case you get the skinless red snapper the way to make it non stick is to coat it with flour before cooking it.

Enjoy it with glass of white wine!

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