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Pan-Roasted Red Snapper with Orange and Tomato Sauce

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Pan-Roasted Red Snapper with Orange and Tomato Sauce

Serves : 4
Preparation time : 20 minutes
Cooking time : 15 minutes

Ingredients :

4 red snapper fillets, about 100g each
salt and pepper
60ml olive oil
1/2 medium onion, chopped
2 cloves garlic, chopped
80ml white wine (optional)
juice of 1 orange
4 large tomatoes, seeded and diced
1 orange, cut into wedges

Fish marinade :
80ml olive oil
3-4 strips orange rind
3-4 strips lemon rind
2-3 cloves garlic, lightly crushed

Method :

Marinate fish and leave in the fridge for 15 to 20 minutes. Drain and reserve the marinade oil.
Heat a pan over a medium fire. Season marinated fish fillets with salt and pepper. Using the reserved oil from the marinade, pan-fry fish, skin side down, until golden brown, about 2 to 3 minutes. Then turn the fish over and fry for another 1 to 2 minutes until just cooked. Remove and keep warm.
Heat olive oil in another saucepan over a medium fire. When hot, stir-fry onion and garlic. Cover pan and cook for another 2 minutes or until ingredients are soft.
Deglaze the pan by adding white wine and cook over a low fire until the amount is reduced to half. If not using white wine, deglaze with 80ml water.
Add juice and tomatoes. Cook for 1 to 2 minutes until sauce thickens. Season and add orange wedges.
Serve the fish with a warm drizzle of orange-tomato sauce.

Tips : Red snapper is classified as lean white fish. It has a delicate flavour as its oils are concentrated in the liver, not in the flesh. White fish gives you protein, calcium, potassium and B vitamins.

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Last Updated: 30/9/08