Red Snapper with Cherry Tomatoes
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
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Servings
4 people
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Calories
581 kcal
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Course
Main Course
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Cuisine
American
Red Snapper with Cherry Tomatoes
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The crux of this dish is fresh fish, cooked simply, with the freshest produce of summer. So if you don't have red snapper, use any lean, firm, white fish.
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Ingredients
- 1 1/2 pounds cherry tomatoes, sliced in half
- Olive oil to coat tomatoes
- salt
- 4 red snapper fillets, skin on or off
- 1/4 cup clarified butter or vegetable oil
- 2 to 3 ears of sweet corn, kernels cut off (about 2 cups)
- 3 tablespoons minced parsley, cilantro or mint
- Black pepper to taste
Instructions
- Coat the halved cherry tomatoes in some oil and salt them well. Place them, cut side up, on a baking sheet and put in the oven at 275°F; no need to preheat. If you have a convection oven, turn the fan on. Or, you can put the tomatoes on a rack in your dehydrator and set it to 135°F. It will take longer for the tomatoes to get semi-dry, but it won't heat up your kitchen. Cook the tomatoes until they are about half dried, about 45 minutes to 1 hour in the oven, a bit longer in a dehydrator. Keep an eye on the tomatoes every 20 minutes or so, as different tomatoes and different ovens will give you different results.
- About 20 minutes before the tomatoes are ready, take the fish out of the fridge and salt it well.
- When the tomatoes are ready, heat the clarified butter in a large sauté pan over high heat. As the butter is heating, pat the fish dry with paper towels. If you want a crispy skin, use a butter knife to scrape down the skin; this removes a but more moisture and results in a crispier skin.
- When the butter is hot, lay the fish skin side down in the pan, even if there is no skin; this side is flatter. Jiggle the pan the second the fish hits the heat; this helps keep it from sticking. Turn the heat down to medium-high and sear the fish well. As it cooks, use a spoon to baste the other side of the fish until it's just barely cooked: About 30 seconds of basting will do the trick. When the bottom of the fish is nicely browned, about 6 to 8 minutes, it should be ready. It should also lift up from the pan easily. Set the fish on a cutting board skin side up.
- Add the corn to the pan and toss to combine. Sprinkle it with salt. Add the tomatoes and the parsley and toss to combine. Cook for about 30 seconds and turn off the heat. Grind some black pepper over everything. To serve, give everyone some of the corn-tomato mixture and set a piece of fish on top. Serve with bread, potatoes or rice.
Notes
- If you want to just make this a lightning quick weeknight meal, skip the drying part on the cherry tomatoes and just toss them in at the last minute.
- If you want to just make this a lightning quick weeknight meal, skip the drying part on the cherry tomatoes and just toss them in at the last minute.
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
7g
(2%)
Protein
94g
(188%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Cholesterol
195mg
(65%)
Sodium
309mg
(13%)
Potassium
2264mg
(65%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1561IU
(31%)
Vitamin C
50mg
(56%)
Calcium
167mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 7g | 2% |
| Protein | 94g | 188% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 195mg | 65% |
| Sodium | 309mg | 13% |
| Potassium | 2264mg | 48% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1561IU | 31% |
| Vitamin C | 50mg | 56% |
| Calcium | 167mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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