Hog Snapper with Tomato Sauce
From Snappers Restaurant in St. Pete Beach
Ingredients for the Sauce:
1 large vine ripe tomato, diced, skin peeled
2 cloves garlic, chopped fine
4 large basil leaves, chiffonade
1/2 C Chardonnay
3/4 lb of butter, unsalted salt and pepper to taste
Melt butter. Add onions and tomatoes, cook on low until vegetables get soft, add wine and basil.
Pull off stove and hold. Add Salt and pepper to taste.
Ingredients for Hog Snapper with Herb Panko Crust
2 6 to 8 ounce Hog Snapper (also called Hog Fish) fillets
1 cup Japanese breadcrumbs
fresh herbs: cilantro, thyme, parsley, oregano
1/4 C olive oil
salt and pepper
¼ cup milk
Preheat oven to 400 degrees.
Finely chop all herbs. Combine the herbs with the breadcrumbs and incorporate the oil, salt and pepper, liberally. In a medium bowl beat egg and milk.
One at a time dunk your two pieces of snapper in your egg wash, and press them into the breadcrumb mix, making sure the fish is completely covered.
Place on a sheet pan and bake in a 400 degree oven for about 10-12 minutes.
To serve, divide the tomato sauce on a plate and top each with hog snapper fillet.
Sally’s Notes: You can also try this with red snapper if you can’t find hog snapper. Many fish markets carry it and it’s really good. Don’t forget to salt and pepper the bread crumbs! It is an easy and delicious dish. I served it with some grilled zucchini.
Also you could easily make this without the tomato sauce but I really liked the sauce.