Red Snapper Siena Recipe

Ingredients

• 1¼ cups butter, divided
• ¼ cup minced onion
• ¼ cup minced garlic
• ½ cup dry white wine
• ¼ cup fresh lemon juice
• 1 (8.5-oz.) jar sun-dried tomatoes in oil, drained and chopped
• 6 Tbsp chopped fresh basil
• ¼ cup drained capers
• ¾ tsp kosher salt, divided
• ¾ tsp ground white pepper, divided
• 6 (7-oz) red snapper fillets, skin on
• 0.66 cup (2.7 oz.) shredded mozzarella cheese

1. Preheat oven to 425°. Melt ¼ cup butter in a medium saucepan over medium heat. Add onion and garlic; sauté 7 minutes or until tender. (Do not brown.) Increase heat to medium-high. Stir in wine and lemon juice. Bring to a boil; boil, uncovered, 8 minutes or until reduced by half.
2. Meanwhile, cut remaining 1 cup butter into small pieces. Reduce heat to low. Add butter, a few pieces at time, whisking until butter melts. Stir in tomatoes, next 2 ingredients, ½ tsp. salt, and ½ tsp. white pepper. Remove from heat.
3. Heat a large nonstick skillet over high heat; coat pan with cooking spray. Add fish, skin side down, in 3 batches, to pan. Cook 30 seconds; carefully remove fish from skin, and place in 2 lightly greased 13- x 9-inch baking dishes. Sprinkle fish evenly with remaining ¼ tsp. salt and remaining ¼ tsp. white pepper. Top fish with sauce; sprinkle with cheese.
4. Bake, uncovered, at 425° for 17 minutes or until fish flakes with a fork.