Red Snapper with Tomatoes and Fresh Herbs

[Recipes Index] [World of Chefs]

Ingredients:

• 10 fillets of red snapper (or red mullet may be used)
• 4 peeled, seeded and diced vine-ripened tomatoes
• 2 lemons, which have been juiced and the zest from the lemons set aside
• 2 shallots finely chopped
• Sea salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh lemon thyme
• 1 tablespoon shredded fresh basil
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped Italian flat leaf parsley
• 2 teaspoons chopped fresh chives
• 1 teaspoon chopped fresh chervil
• 6 tablespoons walnut oil
• 4 tablespoons extra virgin olive oil

Preparation:

Blanch the lemon zest in boiling water for one minute, drain and set aside. Put the tomatoes in a bowl and season with salt and pepper to taste. Add the lemon juice, one half of the blanched lemon zest, the chopped shallots, and the herbs to the tomato mixture. Pour in the walnut oil and mix thoroughly. Set aside for at least one hour to allow the flavors to blend.

Heat the olive oil in a skillet on medium high heat and add the fish fillets and remaining lemon zest. Sauté the fillets approximately three minutes on each side or until done, turning once. Spoon the tomato mixture on the serving plates and arrange the fillets on top after cooking. Garnish with fresh lemon slices and serve.

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