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Ingredients

• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons butter
• 2 cups chopped seeded plum tomato
• 1 1/2 tablespoons capers
• 1 tablespoon Dijon mustard
• 3 garlic cloves, minced
• 1 1/2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 tablespoons minced fresh chives
• 1 tablespoon minced fresh tarragon
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil
• 4 (6-ounce) yellowtail snapper fillets, skin on

Description

Chef Ed Kenney Uses Hawaiian Fish Such As Mahimahi And Onaga (long-tailed Snapper), But Any Type Of Meaty, White Fish Like Snapper Will Work. Use U.S. Wild-caught Yellowtail Snapper; Avoid Red Snapper.

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