Crispy Skin Fish Steaks with Cherry Tomatoes and Capers

Keeping it simple is the key, just get the good flavours out of a nice quality ingredient. Crispy Skin Fish Steaks with Cherry Tomatoes and Capers is a simple pan-fried snapper with crispy skin and juicy insides, served with reduction of anchovy and caper infused olive oil and red wine vinegar.

Nothing beats a freshly caught fish, the moment you cook them, you will see a big difference, cutting them open fresh from the pan, you will see the collagen juices come out which gives that rich flavour and nice gelatinous texture that coats the white flesh. It’s like a self-saucing dish. We are so lucky here in New Zealand, we are surrounded with water and the primary catch are usually snappers, either you caught it on your own or a good friend shares their catch. If this happens to you, then the best way to prepare them to get the most out of its freshness is a simple pan fry with an accompanying sauce and that’s what we are sharing today.

Crispy Skin Fish Steaks with Cherry Tomatoes and Capers

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Freestyle

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Description

Crispy Skin Fish Steaks with Cherry Tomatoes and Capers is a simple pan-fried snapper with crispy skin and juicy insides, served with reduction of anchovy and caper infused olive oil and red wine vinegar.

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Ingredients

Units USM Scale 1x2x3x

• 4 pcs snapper fillets, 300-350 g each
• 8 pcs anchovy fillets in oil, drained and finely chopped
• 20 pcs cherry tomatoes
• 4 tbsp capers, drained
• 1/4 cup red wine vinegar
• 1 shallot, finely chopped
• 1/2 cup olive oil
• salt
• freshly ground black pepper
• lemon, to serve

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Instructions

1. Season snapper fillets with salt and freshly ground black pepper, set it aside
2. In a heavy non-stick pan heat 1/4 cup olive oil then pan fry snapper fillets skin side down in medium-high heat until skin turns crispy around five minutes. Turn fish to the other side then continue to pan fry for 3 more minutes or until cooked. Remove fish from the pan then set it aside.
3. Using the same pan add the shallots and cook in low heat until soft.
4. Add the remaining olive oil then toss in the anchovies, tomatoes and capers. Cook while stirring until tomatoes are blistered. Add the vinegar, bring heat to high then cook for a minute. Turn heat off.
5. Place fillets on a serving platter, drizzle red wine vinegar sauce on top with capers and cherry tomatoes. Serve with lemon on the side.

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