Zing! Went The Strings Of My Heart

I feel the cooking itch coming back in a big way. After a long, lazy summer of simply prepared meals, I'm starting to get excited about spending serious time in the kitchen building complex flavors. Some of the most tasty recipes in my repertoire are cooked low and slow, and even allowed to sit for a day before serving to develop their deep rich "umami", or deliciousness. But I also want to intersperse that intenseness with recipes that are a snap to make and deliver a zing to the taste buds. This meal is a case in point. Quick and easy to prepare, this fish dish has a bright and colorful combination of ingredients. Mild and firm red snapper is the perfect choice to stand up to the bold flavors of the combined tomatoes, olives and capers. Paired with Dilled Baby Yukon Gold Potatoes, this is a light and lovely meal that will put a zip in your step, a zing in your heart!

Sauteed Red Snapper

with Tomatoes, Olives & Capers

In a medium bowl, begin by combining chopped plum tomatoes, red onion, pitted olives (I prefer kalamata, but you can choose any other briny variety), and capers in a medium bowl. Toss together with minced fresh basil and flat leaf parsley. Add lemon juice and extra virgin olive oil and season to taste with kosher salt and freshly ground black pepper. Let stand while you cook the fish to allow flavors to meld.

Look at how beautiful this red snapper is; I had my fishmonger fillet a whole fish for me. When selecting fish, always check to make sure the eyes are clear, the flesh is plump and that there's no fishy smell. And try to buy wild fish wherever possible.

Heat a neutral oil, like canola or grapeseed, in a large skillet (preferably cast iron) over medium heat. Using the edge of your knife, slice scores in the skin of the fish fillets--this will help keep them from curling up in the pan. Season both sides with kosher salt and freshly ground black pepper. Place in the pan skin side down and cook 4 to 5 minutes, until skin is golden brown. Carefully flip fillets over and cook for another 3 to 4 minutes, until flesh is opaque and flaky.

To make the Dilled Baby Yukon Gold Potatoes, heat olive oil and butter over medium heat in another skillet. When butter foam subsides, add minced shallots and cook, stirring, until translucent. Add whole baby yukon gold potatoes which have been boiled tender for 15 minutes. Saute potatoes for 6 to 8 minutes, tossing to make sure they get nicely golden on all sides. Season with fleur de sel, or sea salt, lots of freshly cracked black pepper and minced dill.

Baste fish fillets with the juices in the pan. Plate the snapper and top with a generous helping of the tomatoes, olives and capers, spooning over the juices that have accumulated in the bowl. Serve the dilled baby yukons alongside. One bite and your toes are tapping, fingers snapping, and your heart strings will go zing too...hit it, Judy!

Serves 4:

2 pounds plum tomatoes, chopped

1 small red onion, chopped

1/2 cup kalamata olives, pitted and chopped

1/4 cup capers, chopped

2 tablespoons basil, minced

2 tablespoons parsley, minced

1 lemon, juiced

1/4 cup extra virgin olive oil

kosher salt and freshly ground black pepper

1 1/2 pounds red snapper fillets

kosher salt and freshly ground black pepper

1 tablespoon canola or grapeseed oil

Dilled Baby Yukon Gold Potatoes:
2 pounds baby yukon gold potatoes, boiled

2 teaspoons olive oil

2 teaspoons unsalted butter

1 large or 2 small shallots, minced

kosher salt and freshly ground black pepper

2 tablespoons dill, minced