Lynne’s Gulf Red Snapper with Tomato Concasse

In a large skillet, make tomato concasse by heating olive oil and sautéing onions and garlic until soft. Add tomatoes and cook on low heat for 2-3 minutes or until tomatoes are just heated through. Remove from heat; add salt and pepper to taste. Stir in basil. Set aside.

For perfectly cooked snapper: Preheat oven to 350 degrees.

In a large cast iron skillet, heat butter over medium-high heat. Season fish fillets with salt and pepper and place in hot pan, skin side down. Cook 4 minutes or until skin is crisp. Turn fillet over and place pan in oven for 7 minutes.

Remove from oven, plate and top with tomato concasse.