From Lynne Rossetto Kasper, the host of NPR’s “Splendid Table.” Perfect for using that fish you brought home from the fish market at the beach!
Ingredients:
1 tablespoon olive oil 1 medium onion, diced 2 garlic cloves, minced 4 medium tomatoes, peeled and seeded (use a soft skin peeler or drop tomatoes in boiling water for 10 seconds until the skins split then peel), then diced 3-4 fresh basil leaves, chiffonade 1 tablespoon unsalted butter 4 (6-ounce) portions fresh Gulf red snapper Kosher salt and freshly ground pepper to taste 1 tablespoon unsalted butter
Preparation:
In a large skillet, make tomato concasse by heating olive oil and sautéing onions and garlic until soft. Add tomatoes and cook on low heat for 2-3 minutes or until tomatoes are just heated through. Remove from heat; add salt and pepper to taste. Stir in basil. Set aside.
For perfectly cooked snapper: Preheat oven to 350 degrees.
In a large cast iron skillet, heat butter over medium-high heat. Season fish fillets with salt and pepper and place in hot pan, skin side down. Cook 4 minutes or until skin is crisp. Turn fillet over and place pan in oven for 7 minutes.
Remove from oven, plate and top with tomato concasse.