Garlic Basil Snapper Skillet
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
This fish recipe is savory and quick to make. Yum!
Total Time: 20 minutes
Servings: 4
This fish recipe is savory and quick to make. Yum!
Ingredients:
1 tablespoon olive oil
2 cloves garlic, minced
fresh torn basil
fresh minced parsley
pinch of sea salt, freshly cracked pepper
4 to 6 tomatoes, diced (about 1 1/2 cups)
1 can white beans, rinsed and drained
12 to 16 ounces snapper thawed
1/2 cup chicken or vegetable broth
4 tablespoons butter
Parmesan cheese for topping
1 tablespoon olive oil
2 cloves garlic, minced
fresh torn basil
fresh minced parsley
pinch of sea salt, freshly cracked pepper
4 to 6 tomatoes, diced (about 1 1/2 cups)
1 can white beans, rinsed and drained
12 to 16 ounces snapper thawed
1/2 cup chicken or vegetable broth
4 tablespoons butter
Parmesan cheese for topping
Directions:
For the marinade
Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices with white beans in a small bowl.
Set aside to marinate while cooking the fish.
For the fish
Heat a quick swish of olive oil in a pan over medium heat.
Pat the fish dry, season with salt and pepper, then fry on each side for 4 minutes until golden brown.
Remove fish from the pan and set aside.
For the sauce
Add tomato white bean mixture to the skillet and add butter.
Bring to a low simmer stir the sauce as it thickens.
Add the chicken broth as needed to thin it out, then season with salt and pepper.
When the sauce is velvety and loose enough to evenly coat the back of a spoon add the fish.
Spoon the sauce over top of the fish and serve.
Serve with a green salad and crusty garlic parmesan sourdough bread.
For the marinade
Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices with white beans in a small bowl.
Set aside to marinate while cooking the fish.
For the fish
Heat a quick swish of olive oil in a pan over medium heat.
Pat the fish dry, season with salt and pepper, then fry on each side for 4 minutes until golden brown.
Remove fish from the pan and set aside.
For the sauce
Add tomato white bean mixture to the skillet and add butter.
Bring to a low simmer stir the sauce as it thickens.
Add the chicken broth as needed to thin it out, then season with salt and pepper.
When the sauce is velvety and loose enough to evenly coat the back of a spoon add the fish.
Spoon the sauce over top of the fish and serve.
Serve with a green salad and crusty garlic parmesan sourdough bread.
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