Login to Save Like

Ingredients

• 1/2 cup sliced sun-dried tomatoes in olive oil
• 2 tablespoons extra virgin olive oil
• 3 shallots, sliced
• 1/4 teaspoon dried crushed red pepper
• 6 garlic cloves, sliced
• 3 tablespoons chopped fresh parsley
• 3/4 teaspoon orange zest
• 1/3 cup dry white wine
• 2 teaspoons balsamic vinegar
• 2 (1-pound) skin-on yellowtail snapper fillets (at least 1 inch thick)
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Description

For A Pretty Presentation, Sear The Meaty Side Of Fish Fillets First, Then Flip Them So The Skin Is On The Bottom Before Roasting.

MyRecipes