Pan-Roasted Snapper Fillets With Sun-Dried Tomatoes And Garlic Recipe

Name: Pan-Roasted Snapper Fillets With Sun-Dried Tomatoes And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 375u00b0. 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.
2
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.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pan-Roasted Snapper Fillets With Sun-Dried Tomatoes And Garlic falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Snapper Fillets With Sun-Dried Tomatoes And Garlic

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