2 tbsp pepitas (pumpkin seeds)
4 (6-oz) red snapper fillets
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 cup dry white wine
2 tbsp unsalted butter
1 ½ tbsp capers, drained and rinsed
1/2 cup halved cherry tomatoes
1/2 cup torn fresh basil
In a small, dry skillet over medium-low heat, toast the pepitas (pumpkin seeds) lightly. Do not allow them to brown. As soon as you begin to smell them, take them off the heat. Preheat the oven to 400 ° F.
Sprinkle red snapper with 1 tsp salt and pepper. Heat oil in a large skillet and place fillets skin side up in the hot oil and sear until it turns color. Turn fillets and add lemon juice, wine and butter to the pan. Add capers and tomatoes and simmer until the tomatoes release some juices (for about 1 minute).
Place pan in the oven until the fish is finished and cooked through (about 7-10 minutes). Baste the fish with some juices and transfer to serving plates. Add 1/4 cup of basil, pepitas and salt to the pan and stir until the basil is wilted. Spoon the mixture over the fish and garnish with basil.