Wonderful, wonderful, wonderful. Recipe is exactly correct and perfectly seasoned--even with the few ingredients. Make sure not to overcook the tomatoes, and a pinch of salt helps, but between the sweet of the onions, the heat of the pepper and the salty olives, not to mention the wine, the flavors are perfect. LOVE IT.
Red Snapper with Tomato Sauce, Olives, and Onions
Credit: David Sawyer
SERVES 4
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
1⁄4 cup extra-virgin olive oil
1 medium yellow onion, peeled and slivered
4 8-oz. center-cut skinless red snapper filets
1⁄4 cup dry white wine
1 14-oz. can diced tomatoes
1⁄4 cup black olives, pitted and halved
1⁄2 bunch parsley, chopped
Pinch red pepper flakes
Salt
1. Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
2. Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks. Uncover and simmer until sauce has thickened slightly, about 3 minutes. Adjust seasonings and sprinkle with remaining parsley.
Ratings & Reviews (1)
Red Snapper with Tomato Sauce, Olives, and Onions
Reviewed by MRSSNOW on
.
Wonderful, wonderful, wonderful. Recipe is exactly correct and perfectly seasoned--even with the few ingredients. Make sure not to overcook the tomatoes, and a pinch of salt helps, but between the sweet of the onions, the heat of the pepper and the salty olives, not to mention the wine, the flavors are perfect. LOVE IT.
Rating: 5
