Much as I enjoy being in the kitchen, I have to admit that cooked meals have been few and far between these days. Due to the pervading heat and my summer laziness, I’m striving for quality rather than quantity. Light and easy is my code to live by, but simple technique doesn’t mean I have to skimp on taste. This dish delivers on both accounts–the two main components come together in a flash and are a burst of flavor on the plate. The succulent salsa of smoky charred peppers, sauteed shallots and garlic, and tangy bite of capers tangle together to offer a lovely contrast to the flaky fish that’s infused with savory za’atar. Ah, sumptuous simplicity!
Pan Fried Za’atar Red Snapper & Roasted Pepper Salsa
Za’atar is a Middle Eastern spice blend, made of sesame seeds, dried oregano, sumac, and other spices. It lends a distinct flavor to the marinade for this fish. Simply whisk together the za’atar, fresh lemon juice, kosher salt and freshly ground black pepper and extra virgin olive oil to make the marinade. Score the fillets through to the flesh and pour over the fish. Allow to stand for about an hour.
Slice 2 large shallots and finely chop several cloves of garlic. In a medium skillet over medium heat, warm olive oil and add shallots and garlic to saute. When they are translucent and slightly golden, add the julienned bell peppers, capers and kosher salt and freshly ground black pepper to taste. Turn off heat and set aside.
In a heavy skillet, preferably cast iron, heat a neutral oil, like grapeseed or canola, over medium heat, until slightly smoking. Remove fish fillets from marinade, dust with Wondra flour and sprinkle with kosher salt and freshly cracked black pepper. Carefully lay the fillets in the hot oil and fry, skin side down, undisturbed for 4 to 5 minutes until crisp. Turn the fillets over and continue to saute for another 4 to 5 minutes, depending on thickness of the fish. Snapper is done when the flesh is opaque and flaky.
