Saturday, August 29, 2009
Saute Snapper with Summer Vegetables
Tonight I chose to make a pan seared fillet of Snapper with a quick saute of Summer vegetables and tomato sauce. The fish was simply seasoned with kosher salt and pepper then cooked in a hot saute pan with a splash of extra virgin olive oil. While the fish was cooking, I placed diced green and yellow squash, onions, corn and cherry tomatoes into another hot pan with olive oil, tossed until cooked through but still with some crunch. The fish is flipped over to finish cooking while the vegetables are placed in the center of the plate, a spoonful of freshly made tomato sauce drizzled around and then the cooked fish goes on top.