Red Snapper Creole-Italian

I am generally not a fan of dishes that combine seafood with tomatoes–especially when the tomatoes are made into a sauce. But for some strange reason, every now and then a seafood-tomato recipe proves not only to come out good, but to be brilliantly delicious. This is one such dish. It’s one of the most popular fish dishes at Andrea’s, a restaurant whose best licks involve seafood. The sauce is light but complex, with understated herbal and tomato flavors. My favorite match to the basilico sauce is red snapper, but it works with almost any white fish.

  • Fish marinade:
  • 1/4 cup extra virgin olive oil
  • 1/4 cup dry white wine
  • 1 Tbs. lemon juice
  • 1/2 tsp. Worcestershire sauce
  • Dash Tabasco
  • 4 red snapper fillets, 8-10 oz. each
  • 1/4 cup vegetable oil
  • 3 Tbs. extra virgin olive oil
  • 3 Tbs. chopped onion
  • 2 tsp. chopped garlic
  • 1/2 cup fresh tomatoes, peeled, seeds removed, and cut into small cubes
  • 2/3 cup dry white wine
  • 1/2 cup fish stock
  • 1 Tbs. small capers
  • 1 tsp. lemon juice
  • 1/4 tsp. Worcestershire sauce
  • 1/4 cup sliced fresh mushrooms
  • 4 Tbs. fresh basil leaves, chopped
  • 1 Tbs. Italian parsley, chopped

1. Wash the fish under cold water and pat dry. Marinate the fish for a minute or two on each side in the marinade. Sprinkle the fillets lightly with salt, pepper, and flour.

2. Heat the vegetable oil in a large saute pan over medium heat. Put two fillets of snapper at a time into the pan and cook three to five minutes per side, until the exterior of the fish is crusty. Remove the fish and keep warm.

3. Pour out the oil, but don’t wipe out the pan. Add and heat the extra virgin olive oil over medium heat. Cook the onion and garlic until lightly browned around the edges.

4. Stir in the tomato, heat it through, and then add the white wine. Bring to a boil, then add the fish stock, capers, lemon juice and Worcestershire. Return to a boil and reduce by about half over low heat.

5. Add mushrooms and heat through. Add basil and parsley. Adjust salt and pepper to taste. Nap the hot sauce over the fish.

Serves four.

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