snapper with sun dried tomato-garlic butter
(1 rating)
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This is an old recipe from Channel 2 News, Salt Lake City, Utah, the Gabby Gourmet. The web site no longer exists.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
20 Min
method
Pan Fry
Ingredients For snapper with sun dried tomato-garlic butter
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1/3 cmarinated sun dried tomatoes, drained
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4-5 Tbspbutter, softened
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1-2 clovegarlic, pressed or minced
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2 tspdried sweet basil
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6fresh red snapper fillets, skinned (about 6 oz each)
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1/2 cseasoned flour mixture (flour, salt, pepper, paprika)
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2eggs, beaten with 1 tbsp water
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3/4 citalian seasoned bread crumbs
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3-4 Tbsplight vegetable (canola) oil
How To Make snapper with sun dried tomato-garlic butter
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1Cut sun dried tomatoes into small bits and drain on paper towels.
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2In a small bowl, combine the tomato bits, butter, garlic and basil leaves. Stir this mixture to blend well and set aside.
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3Dredge the snapper fillets in the seasoned flour mixture, coating well. Dip the coated fillets in the egg-wash mixture, then dredge into the seasoned crumbs.
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4Heat oil in a large skillet or fry pan over a medium heat. Add the coated fillets and fry until nicely browned, then turn and continue on other side until done.
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5Transfer the cooked fish to individual plates and top with a dollop of the tomato-garlic butter. Add side dishes and serve immediately.
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