Seared Snapper with Red Pepper Relish and Garlic

An interesting recipe, I propose this week.

Active: 25 minutes Total: 25 minutes

Pro fish tip: For perfectly crispy skin, cut a few slits into it so you can crank up the heat without the fillet curling up. Serve this dish with a light, floral white wine, like a pinot grigio.

1 15-ounce can no-salt-added diced tomatoes, drained

3 jarred roasted red bell peppers (about 8 ounces), chopped

4 tablespoons extra-virgin olive oil, divided

3 tablespoons chopped garlic plus 1 teaspoon, divided

½ teaspoon ground coriander

1 teaspoon granulated sugar

½ teaspoon crushed red pepper

¼ cup finely chopped parsley

1 ½ teaspoons sherry vinegar, divided

⅛ teaspoon salt plus ¼ teaspoon, divided

¼ cup mayonnaise

¼ teaspoon smoked paprika

1 ¼ pounds skin-on snapper fillets

1. Combine tomatoes and peppers in a food processor and pulse until finely chopped, about 3 times. Heat 2 tablespoons oil in a medium skillet over medium heat; add 3 tablespoons garlic and cook until fragrant and softened, about 3 minutes. Add coriander and cook for 30 seconds. Stir in the tomato mixture, sugar and crushed red pepper; continue cooking, stirring occasionally, until the mixture is dry, about 10 minutes. Remove from heat and stir in 1 tablespoon oil, parsley, 1 teaspoon vinegar and 1/8 teaspoon salt. Set aside.
2. Meanwhile, mix mayonnaise, paprika and the remaining 1 teaspoon garlic and 1/2 teaspoon vinegar in a small bowl; set aside.
3. Cut two slits in the skin side of each fillet. Pat dry with paper towels. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish, skin-side down, and gently press with a spatula until it stays flat. Reduce heat to medium and cook until the skin is browned and crisp, 6 to 7 minutes. Flip the fish and cook until it flakes easily with a fork, 1 to 2 minutes more. Season with the remaining 1/4 teaspoon salt.
4. Divide the reserved red pepper relish among 4 plates. Top with a fish fillet and some of the reserved garlicky mayo.

Note: The article was first published in Food and Wine Magazine.

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