The crux of this dish is fresh fish, cooked simply, with the freshest produce of summer. So if you don't have red snapper, use any lean, firm, white fish.
Prep time: PT10M
Cook time: PT60M
Total time: PT70M
Rating
5 stars (8 reviews)
Keywords
fish, snapper, tomatoes
Ingredients
1 1/2 pounds cherry tomatoes, (sliced in half)
Olive oil to coat tomatoes
Salt
4 red snapper fillets, (skin on or off)
1/4 cup clarified butter or vegetable oil
2 to 3 ears of sweet corn, (kernels cut off (about 2 cups))
3 tablespoons minced parsley, (cilantro or mint)
Black pepper to taste
Categories
Main Course
Cuisine
American
Steps
Coat the halved cherry tomatoes in some oil and salt them well. Place them, cut side up, on a baking sheet and put in the oven at 275°F; no need to preheat. If you have a convection oven, turn the fan on. Or, you can put the tomatoes on a rack in your dehydrator and set it to 135°F. It will take longer for the tomatoes to get semi-dry, but it won't heat up your kitchen. Cook the tomatoes until they are about half dried, about 45 minutes to 1 hour in the oven, a bit longer in a dehydrator. Keep an eye on the tomatoes every 20 minutes or so, as different tomatoes and different ovens will give you different results.
About 20 minutes before the tomatoes are ready, take the fish out of the fridge and salt it well.
When the tomatoes are ready, heat the clarified butter in a large sauté pan over high heat. As the butter is heating, pat the fish dry with paper towels. If you want a crispy skin, use a butter knife to scrape down the skin; this removes a but more moisture and results in a crispier skin.
When the butter is hot, lay the fish skin side down in the pan, even if there is no skin; this side is flatter. Jiggle the pan the second the fish hits the heat; this helps keep it from sticking. Turn the heat down to medium-high and sear the fish well. As it cooks, use a spoon to baste the other side of the fish until it's just barely cooked: About 30 seconds of basting will do the trick. When the bottom of the fish is nicely browned, about 6 to 8 minutes, it should be ready. It should also lift up from the pan easily. Set the fish on a cutting board skin side up.
Add the corn to the pan and toss to combine. Sprinkle it with salt. Add the tomatoes and the parsley and toss to combine. Cook for about 30 seconds and turn off the heat. Grind some black pepper over everything. To serve, give everyone some of the corn-tomato mixture and set a piece of fish on top. Serve with bread, potatoes or rice.
Nutitrion
Serving Size: 1 serving
Calories: 581 kcal
Carbohydrates: 7 g
Protein: 94 g
Fat: 17 g
Saturated Fat: 8 g
Cholesterol: 195 mg
Sodium: 309 mg
Sugar: 4 g
Reviews
Jessica Borden on 2025-08-17 (5 stars): First time ever catching and trying Pacific rockfish! A friend gifted us a bounty of cherry tomatoes from his garden, so this was a natural choice for our first meal from our fishing trip. The dish turned out beautiful and flavorful and paired well with white wine and garlic bread. I already have several of Hank’s other recipes in mind for the rest of our catch! Yum!
Darwin Olsen on 2024-07-19 (5 stars): Hank you knocked us out with this inspired
simple mixture!
We gently seared local (SoCal) wahoo with fresh-picked (45 minute convectionoven half-dried) cherry tomatoes and sweet corn. Just followed your recipe. Parsley and dill.
The ripe salted cherries lend the acid that spectacularizes your sauce! Genius.
DEBORAH REYNOLDS on 2024-02-20 (5 stars): ABSOLUTELY GREAT RECIPE
