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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Pan-Roasted Fish with Mediterranean Tomato 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.

Cooking Light NOVEMBER 2011

  • Yield: Serves 4 (serving size: 1 fillet and 1/2 cup sauce)
  • Hands-on: 32 Minutes
  • Total: 32 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 282
  • Fat: 12.4g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 7g
  • Polyunsaturated fat: 1.8g
  • Protein: 36.1g
  • Carbohydrate: 5.2g
  • Fiber: 1.4g
  • Cholesterol: 67mg
  • Iron: 0.8mg
  • Sodium: 611mg
  • Calcium: 26mg
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