Pan Seared Snapper with Stone Fruit, Heirloom
Tomatoes, Thai Basil, Herb Oil, Garlic Aioli

Courtesy of Kiki and Rye, Mt Pleasant, SC

1 6oz piece of fresh snapper
1 Persian cucumber cut ½ inch pieces
1 cup heirloom tomatoes cut in ½
1 plum or peach cut into wedges
1 rib of celery cut ¼ inch on the bias
3 Tbl olive oil
2 Tbl red wine vinegar
2 tsp kosher salt
1 tsp crushed red pepper
8 basil leaves chiffonade
1 lemon
Sea salt

Brush the red snapper with olive oil and season with salt. Add to pre heated pan and sear until golden brown, turn the fish once and reduce heat to medium low and continue to cook for 3 minutes. Add remaining ingredients in a bowl and toss together. Let the flavors of the salad marinate for 5 minutes.

Serve the snapper over the fresh salad, season with sea salt and a squeeze of your favorite citrus