Post 1-3
Pan Seared Red Snapper with Basil
Time: 15 minutes for the basil mixture; 15-20 minutes for the fish.
Ingredients
1 lb Red Snapper
2 cup fresh packed basil leaves
2 tablespoons toasted pine nuts
4 peeled garlic cloves
quarter cup olive oil
juice of 2 lemons (please use fresh lemons and limes for juice...please...)
salt and pepper to taste
You can substitute the red snapper with any other fish that can be thinly sliced and pan seared. The basil mixture can be made hours ahead of time. It is in fact my recipe for pesto (coming soon to this very same blog) without the parmagiano cheese. Place the basil, pine nuts, garlic cloves in a food processor. Pulse while drizzling in the olive oil.
About 10 minutes before cooking, toss the salt, pepper, half of the lemon juice with the fish. Put back into the refrigerator. After the fish has properly rested, coat both sides of the fish with the basil mixture.
Heat a couple of tablespoons of olive oil in a skillet, when it begins to smoke, carefully place the fish in the pan. Sear at a high heat for 2-3 minutes. Pour the remaining lemon juice into the pan, turn down the heat to medium low, and cover. Wait for another 3 minutes or until the top of the fish is moist and very slightly flaky. Do not overcook, if the fish is still pink after 3 minutes keep cooking, but check every 30 seconds.
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