Red Snapper with Rosemary
This recipe comes courtesy of Pietro Del Re of Elio's restaurant in New York City.
- All-purpose flour, for dusting
- 2 eight-ounce skinless red-snapper fillets
- 2 tablespoons canola oil
- 1 tablespoon very finely chopped shallot
- 1 teaspoon fresh rosemary
- 2 plum tomatoes, peeled, seeded, and julienned
- 2 tablespoons unsalted butter
- 12 gaeta olives, pitted
- 1 tablespoon dry white wine
- 1/2 cup Homemade Chicken Stock, or low-sodium canned
- Coarse salt and freshly ground pepper
- Sauteed Green Beans
Spread flour in a shallow rimmed dish. Dredge fish in flour, tapping off excess. Heat oil in a large skillet over medium heat. Add the fish, skin-side up, and cook until golden brown, about 30 seconds. Turn fillets, cook for 15 seconds more. Pour off excess oil.
Add shallot, and cook for 30 seconds. Add rosemary, tomatoes, butter, olives, and wine. Cook for 15 seconds. Add chicken stock; season with salt and pepper. Cover, and cook until opaque, about 4 minutes. Transfer to plates, and serve immediately with green beans.