Snappy Snapper

9 Oct

When you’re young and living on your own, i unfortunately found out, you might want to learn how to cook for yourself. My sister purchased me Rachel Ray’s 30 minute meals for Men when i moved into my apartment and i haven’t stopped cooking since. So to help out some of you other young independents, i’ll be searching for meals for you that aren’t pre-cooked, frozen in a box. Keep in mind too, i’m going to challenge (some of) your taste palletes to step outside the paradigm of what it’s use to. Then maybe your friends will start to hate on your cooking like my friends hate on mine lol!

i haven’t tried this yet but i have some snapper in the fridge. i’ll let you know how it works out!

Snapper with Roasted Grape Tomatoes, Garlic, and Basil

Cook time: 20 minutes

Ingredients

  • 2 cups grape tomatoes, halved
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1 teaspoon balsamic vinegar
  • Pinch red pepper flakes
  • Kosher salt
  • 1/2 cup fresh basil leaves, torn
  • 4 (6-ounce) snapper fillets, with skin
  • Freshly ground black pepper

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F.

Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.

Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.

Divide the fish among 4 plates. Top with the tomatoes and serve.

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One Response to “Snappy Snapper”

  1. Mrs. Siner October 13, 2008 at 8:19 pm #

    So……… how was the fish? Did it “snap” back?

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