Red Snapper Livornese

Total Time:
23 min
Prep:
5 min
Cook:
18 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 4 (8-ounce) portions red snapper fillets
  • Salt and pepper
  • Sauce:
  • 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
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.


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