Florida Department of Agriculture and Consumer Services

Crispy Florida Snapper with Ratatouille

Posted April 16, 2013 in Entrees, Snapper

Crispy Florida Snapper with Ratatouille

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, 1/2-inch medium dice
  • 2 cloves garlic, thinly sliced
  • 1 medium eggplant, 1/2-inch medium dice
  • 2 medium zucchini, 1/2-inch medium dice
  • 1 red bell pepper, 1/2-inch medium dice
  • 1 yellow bell pepper, 1/2-inch medium dice
  • 3 medium tomatoes, 1/2-inch medium dice
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon fresh oregano, chopped
  • kosher salt
  • freshly ground black pepper
  • 1/3 cup olive oil
  • 4 (6-ounce) red snapper fillets
  • 1 cup all-purpose flour

Directions:

  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat.
  2. Add onion and garlic; sauté 2 minutes until tender.
  3. Add eggplant and squash and sauté 4 minutes until slightly softened.
  4. Add bell peppers and zucchini and cook for 2 minutes, stirring occasionally.
  5. Add tomatoes and herbs and reduce heat to low.
  6. Cover pan partially with a lid; simmer 20 minutes, stirring occasionally, until vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Heat remaining olive oil in a large sauté pan over medium heat.
  9. Pat filets dry and season both sides with salt and pepper.
  10. Dredge fillets in flour.
  11. Pan-fry 3-4 minutes each side until golden and cooked through.
  12. Serve fillets on a bed of the ratatouille.

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