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  Tomato Crusted Red Snapper



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3 Tablespoons olive oil, divided
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
pinch salt and freshly ground black pepper
4 plum tomatoes, seeded and chopped
1 pound red snapper fillet
1 Tablespoon pomegranate molasses

Preheat oven to 400 degrees.
Heat a heavy skillet over medium heat, add 2 Tablespoons olive oil and stir in onion.
Cook until onion is softened. Stir in garlic, salt and pepper and sauté until garlic is softened.
Stir in tomatoes and cook until juices have evaporated.
Push tomatoes to the edges of the pan.
Add remaining olive oil to center of pan and heat until it shimmers.
Place fish skin side down on hot oil and use a spoon to cover fish with cooked tomato mixture.
Place fish in oven, reduce heat to 350 degrees and bake 15 minutes.
Drizzle tomato crust with pan drippings mixed with pomegranate molasses.
Bake additional 10 minutes, until fish flakes easily.
Let fish rest 5 minutes before serving.
Cover and refrigerate leftovers.

Copyright © 2014 Stefanie Samara Hamblen