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Snapper & Sun Dried Tomato-Garlic Butter




Source of Recipe


Gabby Gourmet


Recipe Introduction


This is an old recipe from Channel 2 News, Salt Lake City, Utah, the Gabby Gourmet. The web site no longer exists.


List of Ingredients




1/3 c marinated sun dried tomatoes, cut in small bits
4-5 Tbsp butter, softened
1-2 cloves of garlic, pressed or minced
2 tsp dried sweet basil
6 red snapper fillets, skinned (about 6 oz each)
½ c seasoned flour mixture (flour, salt pepper, paprika)
2 eggs, beaten with 1 Tbsp cold water
¾ c Italian seasoned bread crumbs
3-4 Tbsp light vegetable oil (canola)


Recipe



Cut sun dried tomatoes into small bits and drain on paper towels.

In a small bowl, combine the tomato bits, butter, garlic and basil leaves. Stir this mixture to blend well and set aside.

Dredge the snapper fillets in the seasoned flour mixture, coating well. Dip the coated fillets in the egg-wash mixture, then dredge into the seasoned crumbs.

Heat oli in a large skillet or fry pan over a medium heat. Add the coated fillets and fry until nicely browned, then turn and continue on other side until done.

Transfer the cooked fish to individual plates and top with a dollop of the tomato-garlic butter. Add side dishes and serve immediately.

Makes 6 servings.