PEPPER AND PARM-CRUSTED SNAPPER WITH TOMATO-BASIL SAUCE

I'd have it again!

This recipe comes from my Rachael Ray magazine.  I saw it the night before, tried to find it online the next day and couldn't remember what it was called, so I ended up finding another recipe and buying the snapper that the other recipe required, and thankfully it was similar enough and I had the remaining ingredients to still make this dish but with snapper (instead of halibut).  Modifications are in RED (and made for two):

For the sauce:

• About 1 tablespoons extra virgin olive oil (EVOO)
• 1 cloves garlic, chopped
• 1/2 large shallot, chopped
• 1/2 pint grape tomatoes, halved
• A few leaves of basil, torn
• Salt and pepper

For the fish:

• About 1/3 cup cornmeal
• 1/8 cup grated Parmigiano Reggiano cheese
• Lots of coarse black pepper
• 12 ounces red snapper with skin on
• Extra virgin olive oil (EVOO), for frying
• Store-bought balsamic drizzle (or reduce 1/4 cup vinegar with 1 tablespoons brown sugar until syrupy), for topping (I did the reduction and let it simmer on medium low until it reduced in amount and thickened)

Preparation

Heat 1 tablespoon EVOO, two turns of the pan, in a skillet over medium heat. Add the garlic and shallot and stir for a couple of minutes. Add the tomatoes and basil, season with salt and pepper and cook to break down the tomatoes, 10-15 minutes.

Mix the cornmeal with the cheese and black pepper. Add the fish and turn to coat. Heat a thin layer of EVOO in a large skillet over medium-high heat. Cut slits with a sharp knife on the skin side so that the fish doesn't curl up in the pan.  Add the fish (skin-side down first) and cook, turning once (after about 5 minutes), until crisp and brown all over, 8-10 minutes.

Top the fish with the tomato sauce and a little Balsamic Drizzle.

The tomatoes breaking down

Sauteeing the fish

It was pretty good.  I liked it more the more bites I took.  It's definitely something different in our book of recipes.  The parmesan-cornmeal crust gave it a nice crunch that held up to the tomato-basil sauce and balsamic reduction.  With it I served sauteed broccoli - sauteed in butter and red onions!  I ended up using a number of pans that night, but it was quick and easy!