Easy Tomato-Topped Red Snapper with Lemon and Ginger
Fresh tomatoes create a bright topping for red snapper in a dish that comes together in less than 30 minutes—all on the stovetop and in one pan. The tomatoes are combined with scallions, garlic, hot sauce, ginger and thyme, then spooned over the fish as it gently braises with butter, olive oil and lemon. The result is a sunny, vibrant dish with plenty of flavorful pan juices to spoon over rice.
Equipment
- large covered skillet
Ingredients
- 2 large tomatoes peeled, seeded and chopped
- 3 scallions sliced, tender white and green parts
- 2 garlic cloves minced
- 2 teaspoons hot sauce such as Tabasco
- 1 teaspoon minced fresh thyme
- 1 teaspoon fresh grated ginger
- zest of half a lemon, plus juice of lemon
- ½ teaspoon kosher salt
- ⅓ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 4 6- ounce red snapper fillets about 1-½ pounds
- kosher salt and pepper
- prepared white rice
- basil or chives for garnish optional
Instructions
- In a small bowl, mix together the tomatoes, scallions, garlic, hot sauce, thyme, ginger, lemon zest and salt.
- In a large skillet, heat the olive oil and butter over medium heat until butter has melted.
- Place the fish skin side down in the skillet. Spoon butter/oil over top of fillets. Sprinkle fillets with salt and pepper. Squeeze lemon juice over the fillets. Evenly spoon the tomato mixture over the top of the fish.
- Cover the skillet and cook for 8 minutes, Reduce the heat to simmer and cook for 5 to 8 minutes longer until the fish easily flakes and is cooked through. (This time will vary based on the thickness of the fish.)
- Serve tomato topped fillets over rice, spooning cooking juices over and around. Garnish with basil or chives if desired.