Red Snapper Fillets with Tomatoes and Black Olives

By therman

Atkins

Ingredients

• 1 Tablespoon olive oil
• 1 small onion, chopped
• 10 greek olives, pitted and chopped
• 2 plum tomatoes, chopped
• 2 Tablespoons capers
• 2 garlic cloves, pushed through a press
• 1/2 Cup dry red wine
• 1/8 Teaspoon crushed red pepper flakes
• 4 Tablespoons unsalted butter
• 2 Pounds red snapper fillets

Preparation

Step 1

1.Heat oil in a large skillet over medium heat until very hot. Add onion and olives. Cook, stirring occasionally, 3 minutes, or until onion is transparent.
2.Add tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 minutes.
3.Meanwhile, melt butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 minutes per side or until lightly browned.
4.Transfer snapper fillets to tomato mixture in the skillet, cover, and cook over medium heat 3 to 4 minutes, just until fish is cooked through. Serve immediately.