In this lovely recipe the red snapper is only lightly seasoned with thyme, salt and pepper, so the true flavor of the fish really comes through. Any firm, white-fleshed fish would work well in this recipe. And the parsley sauce, as beautiful as it is delicious, would be a great addition to grilled steak or chicken as well.
- 1 cup parsley leaves
- 1/4 cup extra-virgin olive oil
- 1 Tbsp chopped shallot
- 1 Tbsp plus 1 tsp fresh lemon juice
- Salt and freshly ground pepper
- 1 Tbsp plus 1 tsp thyme leaves
- 1 1/2 pounds skinless red snapper fillet, cut into 8 pieces
- 2 Tbsp unsalted butter
- Parsley sauce: In a mini food processor, combine the parsley with the olive oil, shallot and lemon juice and process to a coarse puree. Season with salt and pepper.
- Press 1 tablespoon of the thyme leaves onto the fillets and season with salt and pepper.
- In a large nonstick skillet, melt the butter. When the foam subsides, add the fillets and cook over moderately high heat, turning once, until golden brown and just cooked, about 3 minutes per side.
- Reduce the heat to moderate if the fish is getting too dark. Transfer the fish to plates and sprinkle with the remaining 1 teaspoon of thyme leaves. Serve with the parsley sauce.
- Prepare Ahead: The parsley sauce can be refrigerated overnight. Serve at room temperature.