Red Snapper – Mediterranan Style
Recipe Type: Simple Fish
This is a simple and quick recipe based on Southern Italian traditions.
- 2 pounds red snapper filets per person (sea bass, flounder, and grouper would also work with this recipe. The filets need to be relatively thin, and the fish needs to hold together while cooking). About 1/3 to ½ pound per person.
- All-purpose flour, about 2 tablespoons per filet
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried oregano (or fresh oregano, finely chopped)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large shallot, finely diced
- 1 medium fresh tomato, diced
- 2 tablespoons capers, rinsed
- ½ cup dry white wine (use Orvietto, Soave, or Pinot Grigio)
- Juice from ½ lemon
- ¼ cup finely chopped fresh parsley (optional)
- Mix the flour, salt, pepper, and dried oregano together. Lightly coat each filet on both sides.
- In a fry pan (preferably non-stick), heat the butter and olive oil over medium heat, until the butter is melted and bubbling slightly
- Add each filet – make sure that the pan is not too crowded. It’s better to do this in batch rather than overcrowd the pan. Cook each side until browned, about 2-3 minutes per side. Remove from the pan, put on a plate, and cover the plate to keep the fish warm.
- Add the shallot to the same fry pan – it there is not enough oil/butter, add some more olive oil to lightly coat the pan. Sauté the shallots for 1 minute, then add the diced tomato and capers. Sprinkle with salt and pepper, then sauté for 2 minutes.
- Add the white wine and lemon juice, and increase the heat slightly. Reduce the liquid by one-half, which should take no more than 2 minutes.
- Pour this sauce over the fish as you serve, and sprinkle with parsley.