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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    15 Reviews
    5 15
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    Delicious, easy, healthy. Great recipe to pull out when fresh snapper is available at the market!
    Since finding this recipe i have made it 4 times! It is super easy and equally as delicious. Highly recommended.
    So good! Works with any other type of white fish as well like swordfish or mahi.. You can add a tablespoon of butter at the end to thicken the sauce a bit. Very tasty!
    I had some Red Snapper filets I needed to use and didn't want anything too complicated for a quick meal. This dish was simple to make with not a lot of complicated ingredients, but sure packed a LOT of flavor! Definitely a dish you could "wow" guests with as well. Will keep this recipe in my "repeater" card file.
    This was too easy to make and I loved it. I made just enough for 1 meal for dinner and I can't wait to make it for my husband when he's back from travelling. I used bottled garlic out of convenience. Fresh garlic is the way to go. Thanks Rachael!
    Added artichokes and kalamata olives. Will make it again.
    I MADE THIS RECIPE LAST NIGHT FOR MY HUBBY AND WE BOTH LOVED IT!!!
     

     
    DELICIOUS AND EASY TO MAKE!
     

     
    THE RED SNAPPER FISH IS SO LIGHT AND FLAKY, THE TOMATOE SAUCE WITH CAPERS + OLIVES IS A GREAT COMPLIMENT!
     

     
    WILL BE MAKING THIS DISH AGAIN SOON!
     

     
    THKS FOOD NETWORK!
    This was my first time cooking red snapper. I did really enjoy this recipe. I did over cook the fish some, and I had a hard time reducing the wine. But it turned out good! I added crushed red pepper for a bite. i will probably make this again.
    Unfortunately I used frozen snapper that I defrosted in the microwave. (I do NOT recomend this!!!!) The sauce was amazing, and as always extremely easy.
    This was my first experience with Red Snapper and I must say it was rather impressive. This was so easy to make (except I had to fillet the fish)and I will do this one again.
    awesome dish....... simple & fast. will make again & again. thanks rachel!
    This was so easy to make and it was delis. My husband who hates fish even liked it. I would love to make this again.
    This was terrific! Another absolute winner!! It was easy to prepare and just delicious! My husband raved about it too! I did add a few Kalamata olives (pitted) to the sauce which dresses it up a bit more!!!
    I make fish all the time and this is one of the best ever. Everyone loved it and I had lots of sauce left over to sop up with bread. A definite make again.
    Having never cooked fish before, this was a great recipe to start off with. It's incredibly simple, easy to follow, and the results were delicious!
    Flag as inappropriate

    Thank you! your flag was submitted.

    More Recipes and Ideas

    Not what you're looking for? Try:

    Whole Roasted Red Snapper with Orange, Rosemary and Kalamata Olives

    Recipe courtesy of Emeril Lagasse