Pan Blackened Red Snapper
|Coarsely chopped tomatoes||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
|Red snapper fillets||4 (1/2 Inch Thick, With Skin)|
|Black pepper||1⁄2 Teaspoon|
|Beef broth||3⁄4 Cup (12 tbs)|
|Minced chives/Scallion greens||3 Tablespoon|
|Butter||1⁄2 Cup (8 tbs), 4 tablespoons melted and 4 tablespoons chilled (1 Stick)|
1. In a medium bowl, combine the tomatoes, wine, and lime juice. Place the fillets, flesh-side down, in the marinade. Let marinate at room temperature for 20 to 30 minutes.
2. Reserving the marinade, remove the fish and pat dry with paper towels. Sprinkle the fillets with the salt and pepper.
3. Transfer the marinade to a medium saucepan and bring to a boil over medium-high heat. Boil until reduced by half, about 10 minutes.
4. Stir in the broth and 2 tablespoons of the chives, and boil until syrupy and reduced to 1 cup, about 15 minutes.
5. Reduce the heat to low. Stir in the 4 tablespoons chilled butter, 1 tablespoon at a time (the sauce will thicken as the butter melts). Keep warm over very low heat.
6. Preheat a large cast-iron skillet or 2 medium skillets over high heat. Pour in the 4 tablespoons melted butter. Carefully place the fillets, flesh-side down, in the skillet and cook over high heat for 1 to 2 minutes. Check the edges of the fillets for color; when the fish is very brown, almost black, turn and cook the other side until well browned. Total cooking time will be 6 to 8 minutes, depending on the thickness of the fillets.
7. Divide the fillets among individual plates, top with sauce, and sprinkle with the remaining 1 tablespoon chives.