Prepare to transform your dinner table with a dish that will make your taste buds dance and your guests marvel! This Red Snapper with Tomato Onion Compote is not just a meal, it's a culinary adventure that combines the delicate, flaky texture of perfectly cooked red snapper with a vibrant, flavor-packed tomato and onion compote. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 red snapper fillets
- 2 cups cherry tomatoes, halved
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the red snapper fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- In a medium bowl, combine the halved cherry tomatoes, sliced onion, and minced garlic. Drizzle the mixture with 1 tablespoon of olive oil and season with salt and pepper. Toss everything together until the vegetables are well coated.
- Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Once the oil is hot, add the tomato and onion mixture to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the onions are translucent and the tomatoes start to soften.
- While the compote is cooking, prepare the red snapper fillets. In a separate non-stick skillet, heat a little olive oil over medium-high heat. Once the oil is shimmering, carefully place the seasoned red snapper fillets in the skillet, skin-side down (if the fillets have skin). Cook for about 4-5 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
- Once the red snapper is cooked, remove it from the skillet and set it aside on a plate. If necessary, keep it warm by covering it with aluminum foil.
- Check the tomato and onion compote. If the tomatoes have released enough juice, you can let it simmer for an additional 2-3 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
- To serve, place a generous spoonful of the tomato and onion compote on each plate. Top with a red snapper fillet, and drizzle with any remaining juices from the skillet. Optionally, garnish with fresh herbs like basil or parsley for added flavor and presentation.
- Enjoy your Red Snapper with Tomato Onion Compote with a side of crusty bread or over a bed of cooked rice or pasta for a complete meal.
Tips
- Choose Fresh Fish: Always select the freshest red snapper fillets. Look for firm, translucent flesh with a mild ocean scent.
- Pat Dry for Crispy Skin: Ensure your fish fillets are completely dry before cooking to achieve a beautiful golden-brown crust.
- Don't Overcrowd the Pan: Cook the fish in batches if necessary to maintain high heat and prevent steaming.
- Watch the Cooking Time: Red snapper cooks quickly. Aim for 4-5 minutes per side to keep the fish moist and flaky.
- Temperature Matters: Use a medium-high heat to get that perfect golden exterior while keeping the inside tender.
- Flavor Boost: Consider adding a splash of white wine to the compote for an extra layer of complexity.
- Garnish Wisely: Fresh herbs like basil or parsley can add a bright, fresh finish to the dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 6g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
