Recipe courtesy of Rachael Ray
Save Recipe Print
Red Snapper Livornese
Total:
23 min
Prep:
5 min
Cook:
18 min
Yield:
4 servings
Level:
Easy
Total:
23 min
Prep:
5 min
Cook:
18 min
Yield:
4 servings
Level:
Easy

Ingredients

Sauce:

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spiced Red Wine-Poached Pears

Recipe courtesy of Ellie Krieger

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Red Snapper Livornese

Recipe courtesy of Rachael Ray

Dentice alla Livornese (Red Snapper Livornese Style)

Recipe courtesy of Egidiana Maccioni

Red Snapper in Crazy Water: Acqua Pazza

Recipe courtesy of Rachael Ray

Red Snapper

Recipe courtesy of The Spa at Norwich Inn

Red Snapper

Recipe courtesy of The Spa at Norwich Inn

Browse Reviews By Keyword