Kathy at Kathy's Cottage is hosting a Summer Recipe Swap today. I wanted to share something new I tried - and this is delicious. I found the recipe on Food Network. I love looking there for new recipes, and they have a great feature which allows you to print the recipe in different sizes that accommodate the way you store your recipes.
Give this recipe for Snapper with Roast Grape Tomatoes, Garlic and Basil a try. It is rich in flavor while still being an easy to prepare and light summer meal.
Thanks, Kathy.
2 tbsp extra-virgin olive oil
2 cloves garlic, sliced
1 tsp balsamic vinegar
Pinch red pepper flakes
Kosher salt
1/2 cup fresh basil leaves, torn
4 (6-ounce) snapper fillets, with skin
Freshly ground black pepper
Toss the tomatoes with 1 tbsp of olive oil, garlic, vinegar, pepper flakes, and salt. Spread on baking sheet and roast about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
Dry the fish very well. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with remaining olive oil. Season with salt and pepper. Heat non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
Divide the fish among 4 plates. Top with the tomatoes and serve.
Holly at 
