Stephanie & Tony's Table: Seared Red Snapper
Seared Red Snapper
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Ingredients:
6 oz pacific red snapper, skin on seasoned with salt and pepper
5 oz olive oil, divided
3 oz yellow potato, thinly sliced
1/2 medium zucchini, sliced
2 oz sweet onion, chopped
12 grape tomatoes, halved
4 fresh basil leaves
3 oz artichoke hearts
salt and pepper
squeeze of fresh meyer lemon.
Directions:
Heat up 3 oz olive oil, add fish skin side down for 4 minutes on high heat. Remove fish, set on paper towel.
In the same pan add potatoes, zucchini, onions, and tomatoes. Lower to a a simmer and cook together for 8 minutes. Add fish back in, skin down, and cover.
Allow to simmer for 3 more minutes and add basil. Serve with artichoke hearts on top, squeeze of lemon.
