Sauteed Red Snapper with Basil Oil and Sun-Dried Tomatoes

• 4 five-ounce pieces of red snapper fillet, skin on, but with all pin bones removed
• 2 tablespoons olive or vegetable oil
• Salt and freshly ground black pepper to taste
• 1 clove garlic, finely-minced
• 1/4 cup sun-dried tomatoes, soaked in hot water, drained, and julienne
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh oregano leaves
• 3 tablespoons finely chopped shallots
• 4 teaspoons basil-flavored olive oil

1. Season the snapper fillets with salt and pepper.
2. Preheat a saute pan with the olive oil until the oil is hot, 1 to 2 minutes.
3. Add the snapper to the hot pan, flesh side down, and cook over medium heat 4 to 5 minutes.
4. Turn to cook the skin side an additional 3 to 4 minutes.
5. The fillets will curl inwards briefly, but once they have cooked for a minute, they will begin to relax and lay flat again, allowing you to cook the skin side to a crispy texture.
6. Lift out the snapper with a slotted spatula, leaving the juices and oil in the pan.
7. Add the sun-dried tomatoes, garlic, and shallots, and saute together for 2 minutes.
8. Add the fresh herbs to the pan.
9. Stir quickly, just to heat the herbs enough to release their aromas.
10. Pour the sun-dried tomato and herb mixture over the snapper.
11. Then drizzle a teaspoon of basil oil over each fillet and around the dish.

five, olive, salt, clove garlic, tomatoes, thyme, oregano, shallots, basilflavored olive oil

Taken from www.foodnetwork.com/recipes/sauteed-red-snapper-with-basil-oil-and-sun-dried-tomatoes-recipe.html (may not work)