Recipe courtesy of Rachael Ray

Red Snapper Livornese

Name: Red Snapper Livornese
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 23 min

Prep: 5 min
Cook: 18 min

Yield: 4 servings

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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.