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Hot Socks Snapper with Olive/Anchovy Topping
Ingredients: 4 fillets snapper, about 6-8 oz. each
1/4 cup unsalted butter
1/4 cup olive oil
2 large cloves fresh garlic, finely minced
1/2 medium red onion, thinly sliced
1/2 cup pimento stuffed olives, sliced crosswise
1 Tbsp finely chopped anchovy fillets
1/2 cup jalapeños, parched, peeled, seeded, and finely chopped.
1. Mix onion, olives, anchovies, and jalapeños.
2. In a heavy skillet, melt butter in oil.
3. When butter is hot, add garlic and let sizzle, BUT DO NOT ALLOW TO BROWN. Add fish and reduce heat to medium-low.
4. Cook fish, turning once, about 5 minutes each side, until light golden brown.
5. Set cooked fillets on warmed plates, spread olive mixture evenly over top, and serve.