Red Snapper Livornese

By á-170456

Ingredients

• SAUCE:
• 1 tablespoon extra-virgin olive oil
• 4 red snapper fillets - (8 oz ea)
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 3 garlic cloves chopped
• 1 cup dry white wine
• 1 can diced tomatoes in juice - (14 oz)
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat and coat with olive oil.

Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin-side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish.

Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

This recipe yields 4 servings.