This elegant yet approachable dish features tender red snapper fillets with crispy skin, resting on a rich tomato-onion compote. The compote is crafted by slowly caramelizing sliced onions until sweet and tender, then combining them with roasted tomatoes, sherry vinegar, and fresh tarragon for a bright, aromatic finish. The acidity of the vinegar cuts through the richness of the olive oil, while the tarragon adds a subtle herbal note that pairs perfectly with the delicate white fish. Ideal for a special weeknight dinner or a light lunch, this recipe balances textures and flavors beautifully. The fish cooks quickly, allowing you to enjoy a restaurant-quality meal at home with minimal effort and maximum flavor.
Red Snapper With Tomato-Onion Compote
Description
This elegant yet approachable dish features tender red snapper fillets with crispy skin, resting on a rich tomato-onion compote. The compote is crafted by slowly caramelizing sliced onions until sweet and tender, then combining them with roasted tomatoes, sherry vinegar, and fresh tarragon for a bright, aromatic finish. The acidity of the vinegar cuts through the richness of the olive oil, while the tarragon adds a subtle herbal note that pairs perfectly with the delicate white fish. Ideal for a special weeknight dinner or a light lunch, this recipe balances textures and flavors beautifully. The fish cooks quickly, allowing you to enjoy a restaurant-quality meal at home with minimal effort and maximum flavor.Ingredients
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a skillet, heat 2 tablespoons of the olive oil over moderate heat.
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Add the sliced onions and cook, stirring occasionally, until completely tender and sweet, about 30 minutes. If onions stick, stir in a few tablespoons of water to deglaze.
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Remove the onion pan from heat and set aside.
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Core the tomatoes and cut them in half widthwise.
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Place the tomatoes cut-side down on a lightly oiled baking sheet.
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Roast on the upper rack until the skin blisters and curls away, about 30-40 minutes.
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When cool enough to handle, peel the skin from the tomatoes and squeeze out the seeds.
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Combine the peeled tomatoes with the cooked onions in the skillet.
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Add the sherry vinegar and simmer over moderate heat, stirring occasionally, until slightly thickened.
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Stir in the minced tarragon, 1/4 teaspoon salt, and half the pepper. Remove from heat.
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Dredge the skin-side of the snapper fillets in flour (if using) and season both sides with the remaining salt and pepper.
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Heat the remaining olive oil in a large skillet over medium heat.
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Sauté the snapper skin-side down for 4-5 minutes until crispy.
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Flip the fish and cook for an additional 1-2 minutes until just cooked through.
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Reheat the compote to a simmer while the fish cooks.
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Transfer the compote to a serving platter and arrange the snapper fillets on top.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 824.7kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 3675.0mg154%
- Total Carbohydrate 174.6g59%
- Dietary Fiber 5.5g22%
- Sugars 162.8g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The tomato-onion compote can be prepared up to one day in advance. Cover and refrigerate, then reheat gently before serving.
If red snapper is unavailable, other white fish such as tilapia, halibut, or cod can be substituted. Adjust cooking time based on the thickness of the fillets.
Ensure the pan is hot before adding the fish to achieve a crispy skin. Do not move the fish too early; let it sear undisturbed for the full 4-5 minutes.
For a smoother compote, you can pulse the roasted tomatoes and onions in a food processor before simmering with the vinegar.
