Red Snapper with Pepper and Vinegar

This is a wonderfully tasty recipe. Of course, it is best with very fresh fish. I always get raves when I serve this.

• Ready In: 42 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  filets red snapper (or talipia)
•  flour
• 2  tablespoons butter (divided use)
• 1  tablespoon olive oil
• 2  tablespoons  finely minced shallots
• 2  teaspoons  crushed black pepper
• 1  medium tomatoes, diced
• 4  tablespoons red wine vinegar
• 2  tablespoons cognac
• 2  tablespoons  chopped parsley

Directions

1. Salt fish filets and let stand 15 minutes.
2. Dredge in flour.
3. In a large skillet over medium high heat melt 1 Tbs.
4. butter with 1 Tbs.
5. olive oil.
6. When butter and oil start to brown put fish in and cook about 3-4 minutes on each side.
7. Remove and keep warm.
8. Add shallots and pepper to skillet and cook 30 seconds.
9. Add chopped tomato and stir until mixture comes to a boil, then add red wine vinegar.
10. Cook until reduced by half.
11. Pour cognac over and ignite.
12. When flames die out add 1 Tbs.
13. butter and parsley.
14. Pour over fish and serve immediately.