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Pan-Roasted Fish with Mediterranean Tomato Sauce

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 32 mins
Total time 32 mins
Yield Serves 4 (serving size: 1 fillet and 1/2 cup sauce)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.