Red Snapper Livornese Rachael Ray

By lisalang

Ingredients

• Sauce:
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 (8-ounce) portions red snapper fillets
• Salt and pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 3 cloves chopped garlic
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes in juice
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

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.
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