Colorado Red Snapper Recipe

Cooking Instructions

1. 1

   Marinate the Snapper

   In a bowl, mix olive oil, minced garlic, lemon juice, salt, and black pepper. Add the red snapper fillets and marinate for at least 30 minutes.

2. 2

   Prepare the Fregola

   Cook fregola according to package instructions. Drain and set aside.

3. 3

   Sauté the Tomatoes

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped heirloom tomatoes and cook until softened. Add white wine and let simmer until reduced by half.

4. 4

   Cook the Snapper

   In another skillet, heat remaining olive oil over medium-high heat. Remove the snapper from the marinade and cook for about 4-5 minutes on each side or until cooked through and flaky.

5. 5

   Finish the Sauce

   In the skillet with tomatoes, add butter and chervil. Stir to combine and season with salt and pepper to taste.

6. 6

   Serve

   Plate the fregola, top with the red snapper, and spoon the tomato sauce over the top. Garnish with additional chervil if desired.