Simple Tomato and Citrus Red Snapper
Late August tomatoes are in abundance and they make the perfect fresh seasonal topper for island-inspired red snapper that can be prepped in less than 30 minutes -- all on the stove-top using one pan. Fresh tomatoes are combined with scallions, garlic, hot sauce, ginger and thyme and top red snapper as it braises with butter, olive oil and lemon, producing a sunny, vibrant and aromatic sauce.
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.