1 1/2 cups cherry tomatoes, cut in half
1/2 cup thinly slice red onion (about 1/4 small onion)
2 teaspoons capers
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
pinch of red pepper flakes
2 tablespoons chopped basil
1 teaspoon Kosher, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 1/2 lbs red snapper fillets, bones removed
Combine all ingredients except for snapper in a bowl and set aside to meld for 30 minutes or more.
Season the snapper with Kosher salt and freshly ground black pepper. Heat a non-stick skillet over medium-high. Add a film of extra virgin olive oil. Add snapper, skin side down and cook for 3-4 minutes until crisp. Flip snapper and cook until you can flake the fish with a fork. Total cooking time is approximately 10 munutes/inch.
Plate snapper and top with salsa.
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