Pan-seared red snapper over Brandywine (heirloom) tomato salad
Ingredients:
2 6 oz red snapper fillets
1 Tblsp soft butter
salt and white pepper
3 tbsp olive oil
1 thinly sliced sweet onion
1 oz white wine
chopped fresh chervil
1-2 large brandywine (or other Heirloom) tomatoes
3 Tblsp olive oil
15 pitted kalamata olives
2 Tblsp fresh basil pesto
Fillet the snapper and remove the pin bones. Dry the skin well and coat it with the soft butter. Heat the olive oil in a skillet and place the snapper fillets buttered skin side down. Let the skin brown over med-high heat. Flip the fillet and add the thinly sliced onion. After the onion browns a bit, add the white wine and place uncovered in a 400 degree oven.
For the salad: Slice the tomatoes in non-uniform fashion, lay in a single layer of a shallot serving dish. Sprinkle the olives randomly about and then top with olive oil. Run a ring of pesto around the perimeter of the salad. When the fish is done (about 5 minutes in the oven depending on fillet
