Ingredients for 2 portions:
2 red snapper fillets, (about 6 oz. each),
1 Tbsp. butter,
1 Tbsp. extra virgin olive oil,
1 Tbsp. chopped onion,
1 garlic clove, chopped,
1 Tbsp. pickled capers,
1/4 cup sliced calamata olives,
3/4 cup chicken broth,
1 tsp. chopped fresh parsley,
the juice of 1/4 lemon,
1 oz. dry white wine,
10 cherry tomatoes cut in half,
all-purpose flour, as needed.
sea salt and black pepper to taste.
Recipe: Heat the olive oil and butter in a large skillet and saute the onion, garlic, capers and olives for 2-3 minutes. Dredge the red snapper fillets in the flour and add them to the skillet. Sear the fish on both sides, approximately 1 minute per side, and deglaze with the white wine. Add the chicken base and lemon juice, and place the skillet with the red snapper fillets in a preheated oven at 400 F. for about 8 minutes. (Make sure the handle is oven-proof). Take the skillet out of the oven and put it on the stove. Turn on the heat and add the cream and fresh parsley. Reduce the sauce for 1-2 minutes and add the cherry tomatoes halves. Heat them through and serve the Mediterranean red snapper with potatoes and vegetables.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.