A friend from graduate school, Rich McCutchan, was the original inspiration for
this recipe one night while I was visiting.
- 21/2 Lbs red snapper
- 1 cup egg beaten
- 1/2 cup bread crumbs
- 2 cups red and yellow peppers diced
- 2 cups fresh tomatoes diced
- 1 bay leaf
- 1/4 cup capers
- 3/4 cup green olives
- 1/3 cup olive oil
- salt and pepper to taste
- 1 tsp minced garlic
- 2 cups diced red onion
-
Sauté the onions, garlic and peppers in 4 tablespoons of olive oil over medium heat for 8 minutes. Add the tomatoes, bay leaf, capers, olives, and white wine. Simmer over medium heat for another 8 minutes. Season with salt and pepper to taste. -
Dip the fillets in the beaten egg. and lightly dust with bread crumbs, shaking off any that do not stick to the fish. Lay the snapper fillets out in a single layer in a shallow sauté pan. Sauté in avocado oil on medium high heat 3-4 minutes depending on the thickness of your fillets. Gently turn the fillets over and sauté for 3 minutes more. Top will be crusty while the fish remains tender and juicy inside. Keep a close eye on the fish. If it looks like the fillets are cooking too fast, lower the heat. It’s better to undercook the fillets and have to add more time rather than over cook them. Remove the fillets to a serving platter and top with relish.
