Grilled Snapper on Summer Fresh Mushroom Ratatouille

We rode our bikes last weekend up to Kennett Square, Pennsylvania, to unexpectedly find the Annual Mushroom Festival. On bikes, unprepared and unequipped to carry mushrooms back, we had to pass on the opportunity that time. But honestly, we enjoy the fresh, inexpensive mushrooms we have available in the area! Combine the bounty of mushrooms with summer's fresh tomatoes (a theme you will hear still for quite a while here!) and zucchini and basil - well only good things can happen.


8 oz  whole mushrooms, thickly sliced
1 Tbsp butter and 1 Tbsp olive oil
1 medium onion, diced
1 medium zucchini, diced
2 ripe tomatoes, diced
2 cloves garlic
Dash dried red pepper flakes
4 red snapper fillets
1/2 cup dry white wine
1 Tbsp fresh parsley, minced
6 fresh basil leaves, julienned

Heat a large skillet to medium-high heat and toss in the mushrooms.  Sizzle and sear the mushrooms for about five minutes, shaking often, until they release their water and begin to dry again.  Transfer mushrooms to a bowl.  In same skillet, melt butter and oil and add onion and zucchini.  Sauté for about five minutes until just beginning to soften.  Add garlic and red pepper flakes, cook another minute or two.  Remove onion and zucchini to the bowl with the mushrooms. 

Reheat skillet to medium-high.  Add tomatoes to the skillet and keep heat at medium-high to caramelize the tomatoes a bit.  Add a bit of oil oil if necessary and cook until the veggies are soft and sweet, about ten  minutes total.  Stir in basil and toss to heat through.  Add salt and freshly ground pepper to taste.

Return mushrooms and zucchini to skillet and mix well with tomatoes. Pour wine into veggies and stir.   Place fish fillets on top of veggies, sprinkle parsley on top of fillets, and cover skillet.  Reduce heat to a low simmer and cook about five or so minutes or so, until the fillets are just cooked through.  Serve fish on e bed of the veggies, with sliced lemon or lime.  Serves four.