Red Snapper Livornese

  • Level: Easy
  • Yield: 4 servings
  • Total: 23 min
  • Prep: 5 min
  • Cook: 18 min
Advertisement

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

  1. Heat a large nonstick skillet over medium high heat and coat with olive oil.
  2. 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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement

Anonymous

Was enjoyed by entire family. Had no fresh parsley, used dried and worked out fine. Only added one tablespoon of butter to finish the sauce. Will make this again. Used frozen snapper from Costco fyi.

See All Reviews