Pan Seared Red Snapper with Cherry Tomatoes

Red Snapper is a delicious fish that doesn’t need too many spices or herbs to be great! This simple pan seared snapper is amazing and the cherry tomatoes just takes the flavors to another level.

Ingredients:

• 3/4 lbs red snapper filet (about 2 generous filets)
• 3 tbsp olive oil
• 2 tbsp butter
• 1 lemon (juiced)
• 4 ozs cherry tomatoes
• 2 – 3 cloves garlic (minced)
• 1/3 cup water
• Salt and pepper to taste
• Handful of parsley (chopped)

Instructions:

1. Score the skin of each filet with streaks, being careful not cut the flesh too deep. Season the filets with salt and pepper and set aside.
2. Heat a cast iron skillet on medium-high heat. Add 2 tbsp of olive oil and 1 tbsp of butter.
3. When butter melts and begins to simmer a little, add the snapper skin side down and cook for 3 minutes.
4. Flip fish and cook for another 2 minutes. Remove from pan and squeeze lemon juice over the fish and let it rest while making the cherry tomato sauce.
5. Add the remaining olive oil to the pan and add tomatoes and garlic.
6. Cook stirring until slightly softened, 1-2 minutes. Stir in water and simmer until the water is mostly evaporated, about 2-3 minutes.
7. Turn off heat and stir in 1 tbsp butter and parsley. Add lemon juice to taste. Season with salt and pepper to taste.
8. Serve Red Snapper topped with tomatoes.