Pan-Roasted Fish with Mediterranean Tomato Sauce

Pan-Roasted Fish with Mediterranean Tomato Sauce Recipe
Photo: John Autry; Styling: Leigh Ann Ross
For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Use U.S. wild-caught yellowtail snapper; avoid red snapper.


Serves 4 (serving size: 1 fillet and 1/2 cup sauce)
Total time: 32 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 32 Minutes
Total: 32 Minutes

Nutritional Information

Calories 282
Fat 12.4 g
Satfat 2.6 g
Monofat 7 g
Polyfat 1.8 g
Protein 36.1 g
Carbohydrate 5.2 g
Fiber 1.4 g
Cholesterol 67 mg
Iron 0.8 mg
Sodium 611 mg
Calcium 26 mg


1 1/2 tablespoons olive oil
1 1/2 teaspoons butter
2 cups chopped seeded plum tomato
1 1/2 tablespoons capers
1 tablespoon Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons minced fresh chives
1 tablespoon minced fresh tarragon
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
1 tablespoon canola oil
4 (6-ounce) yellowtail snapper fillets, skin on


1. Heat olive oil and butter in a medium skillet over medium-high heat. Add tomato to pan; cook 6 minutes, stirring frequently. Stir in capers, Dijon mustard, and minced garlic; bring to a boil. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in parsley, chives, tarragon, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; keep warm.

2. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle fish with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Add fish to pan, skin side down; cook 3 minutes or until skin is browned. Turn fish over; cook 3 minutes or until desired degree of doneness. Serve fish with the sauce.

Ed Kenney,

Town, Honolulu,

Cooking Light

November 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note