Red Snapper With Pepper And Vinegar - cooking recipe

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

Preparation

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