Red Snapper With Pepper And Vinegar

• 4 (6 ounce) filets red snapper (or talipia)
• flour
• 2 tablespoons butter (divided use)
• 1 tablespoon olive oil
• 2 tablespoons finely minced shallots
• 2 teaspoons crushed black pepper
• 1 medium tomatoes, diced
• 4 tablespoons red wine vinegar
• 2 tablespoons cognac
• 2 tablespoons chopped parsley

1. Salt fish filets and let stand 15 minutes.
2. Dredge in flour.
3. In a large skillet over medium high heat melt 1 Tbs.
4. butter with 1 Tbs.
5. olive oil.
6. When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
7. Remove and keep warm.
8. Add shallots and pepper to skillet and cook 30 seconds.
9. Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
10. Cook until reduced by half.
11. Pour cognac over and ignite.
12. When flames die out add 1 Tbs.
13. butter and parsley.
14. Pour over fish and serve immediately.

filets red snapper, flour, butter, olive oil, shallots, black pepper, tomatoes, red wine vinegar, cognac, parsley

Taken from www.food.com/recipe/red-snapper-with-pepper-and-vinegar-58988 (may not work)