Ingredients for Pan Seared Red Snapper
- 2 red snapper fillets
- 1 tbsp Malaysian palm oil
- 50 g flour
- salt & pepper
Ingredients For Virgin Sauce
- 100 g cherry tomatoes, finely chopped
- 2 tsp small capers
- ½ lemon (juiced)
- 1 shallot, finely chopped
- 100 ml Malaysian red palm oil
- hand-torn basil leaves and chopped chives, to garnish
- Rinse red snapper fillets under cold water and pat dry.
- Gently season each fillet with salt and pepper.
- One piece at a time, coat the fish fillet with flour on both side
- Heat Malaysian palm oil in a large non-stick pan over medium heat, until shimmers. Add red snapper fillets, Floured-side-down. Swirl and rotate the red snapper fish fillets around the pan until deep golden brown for about 5 minutes. Do it on both side. Once both side are golden brown transfer to oven.
- Cook for about 5 minutes and remove the fish from the oven. Check by inserting instant-read thermometer into the deepest part of the fillets and registers at 140°F. (a knife or a cake tester inserted into the fish should show no resistance).
- Prepare the virgin sauce:
- Combine tomatoes and shallot in a pan with the capers, lemon juice and Malaysian red palm oil, and season to taste.
- In a large pot, boil water. [4 litre for ea. 500g of pasta).
- Add sea salt to taste.
- Add pasta to the water and stir occasionally (Use the cooking time indicated on the pasta’s package as a guideline, but taste it to determine if it is “al dente”)
- Do not add oil to the water. It reduces the pasta sauce absorption. (A good quality pasta will not stick to one another)
- Drain immediately, but do not rinse.
- Plate pan seared red snapper, top with virgin sauce.
- Serve it with a side of riccia pasta.