Red Snapper Livornese

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


  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.

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