Seared Baby Snapper, Basil
Oil
(Serves 4 )
Preparation of Ingredients:
Slice all tomatoes into one inch slices. Split
the bulb fennel in half, lengthwise. Remove and throw away the core.
Slice fennel into strips. Wash well and reserve in refrigerator.
Preparation of Basil Oil:
In a small sauce pan, put 1 1/2 cups olive oil on
medium heat until oil is hot. Remove pan from heat and cool slightly.
Place all basil leaves in the pan and cool. When completely cooled,
puree and reserve.
Preparation for Fennel:
In a pot, while pan is still cool, add olive oil,
shallots, and top with fennel. Cook at medium heat with a cover.
Stir occasionally, until compote. Reserve.
Cooking Method:
In a saute pan, add olive oil. Season Snapper
with salt and pepper. Lay the Snapper, skin down in the pan and sear
for 1 to 2 minutes. Then turn the Snapper on the other side and sear
for another 1 to 2 minutes. Finish cooking the Snapper in the oven,
for approximately 5 minutes, at 350 degrees.
Presentation:
On the center of the plate, place the fennel compote.
On the top of the plate alternate the yellow, red, and green tomatoes.
Place the fish on the fennel. Drizzle the basil oil around the fish,
along with drop of balsamic vinegar. Garnish with fresh basil.