• 1 ½# snapper filets
• Salt and Pepper
• 3 T. olive oil
• 1 shallot, sliced
• 5 garlic cloves, smashed
• 1 can artichoke hearts, drained and halved
• ½ C. castelvetrano olives
• ¼ C. sultanas (golden raisins)
• ¼ C. white wine
• 1 C. puree tomato
• ½ lemon, zested
6 caperberries, halved (or 2 T. small capers)
• 2 T. parsley, chopped
• 1 T. butter
1. Season the snapper with salt and pepper.
2. In a large saute pan, add the oil over medium high heat. When hot, sear the snapper, skin side down, in batches – add more oil between batches – and make sure it is hot before adding the remaining snapper. When the snapper have a beautiful sear, flip over and cook on the top side until crispy and the fish is cooked through – remove onto a rack lined sheet tray and return the pan to the burner.
3. Add the 3 T. olive oil over high heat. When the oil is hot, gently place the artichokes in and caramelize them. Next add a bit more oil and add the shallot and garlic; saute until fragrant. Then add the olives and sultanas – saute for 2 minutes.
4. Deglaze the pan with the white wine, and reduce the alcohol out. Lower the heat to a simmer and add the tomato puree, lemon zest, caperberries, parsley and 1 T. butter. Check for final seasoning. Place the snapper on a plate and pour the sauce over.