| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 11g | 5g | 7g |
| sugars | fibre | protein | salt |
| 5g | 2g | 36g | 1g |
Why I Love Australian Pan-Seared Snapper with Tomato and Olives
As a passionate food explorer and creator, my favorite culinary endeavors lie in bridging flavors from different cultures. The recipe titled “Pan-Seared Snapper with Tomato and Olives” has quickly become a favorite in our house, with its captivating blend of Australian coastal inspirations and a Mediterranean twist. Gently seared snapper, combined with the robustness of tomatoes and olives, is simply delightful.
Finding the Fusion
While this dish does not directly involve my Gujarati roots or West Coast upbringing, my love for fusion cooking allows me to truly appreciate the combination of tastes and influences. As with many dishes, it’s all about harmoniously tying together diverse flavors – a concept I often apply in my Indian-American fusions.
The use of kalamata olives recalls the influence of Jamie Oliver, who often emphasizes the importance of maintaining the integrity of each ingredient, even in fusion dishes. Inspired by his methodology, this recipe ensures that every ingredient gets the spotlight it deserves.
Pairings and Similarities
If you are a fan of Mediterranean cuisines, this Pan-Seared Snapper with Tomato and Olives recipe might remind you of the Greek classic – Psari Plaki, a traditional baked fish dish with tomatoes, onions, and olives.
In terms of wine pairing, a crisp and bright Sauvignon Blanc beautifully complements the tangy tomatoes and salty olives, enhancing the multi-layered flavor profile of this dish.
Lastly, I recommend serving it with buttered orzo or couscous on the side, providing a delicate base that helps to highlight the bold flavors of the delicious pan-seared snapper.
The beauty of recipes like the Pan-Seared Snapper with Tomato and Olives lies in its harmonic fusion of cultures through taste. These culinary experiences remind me of why I’ve chosen to dedicate my life to discovering dishes that are as rich in cultural narrative as they are in flavor. So, go ahead and give this dish a whirl and maybe sneak in some of your own culture’s signature spices. Who knows what delightful fusion you might come up with!
What You’ll Need
- 6 (6-ounce) Red Snapper fillets
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons capers, drained
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
Method
Step One
Season both sides of the Red Snapper fillets generously with salt and freshly ground black pepper.
Step Two
Heat olive oil over medium-high heat in a large skillet. Add the fish fillets to the skillet and sear for about 3-4 minutes on each side, until golden and crispy. Remove the fish from the skillet and set aside.
Step Three
In the same skillet, melt unsalted butter over medium heat. Add the thinly sliced onion and minced garlic. Cook until the onion becomes soft and translucent, then stir in the diced tomatoes, chopped kalamata olives, and drained capers.
Step Four
Pour in the dry white wine and fresh lemon juice into the skillet with the onion, garlic, and tomato mixture. Stir well to combine all the ingredients and allow the mixture bring to simmer. Reduce the heat to medium-low and let it simmer for about 10 minutes until the sauce slightly thickens.
Step Five
Add the seared snapper fillets back into the skillet, nestling them into the tomato and olive sauce. Let them cook for another 4-5 minutes, until the fish is cooked through.
Step Six
Remove the skillet from heat and sprinkle the chopped parsley and chopped basil over the fish and sauce before serving. Taste and adjust seasoning if necessary. Enjoy!
