Red Snapper Livornese

Recipe Ingredients

1 tablespoon	15ml	Extra-virgin olive oil
4		Red snapper fillets - (8 oz ea)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
1 tablespoon	15ml	Extra-virgin olive oil
3		Garlic cloves - chopped
1 cup	237ml	Dry white wine
1		Diced tomatoes in juice - (14 oz)
3 tablespoons	45ml	Capers
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B65) - from the TV FOOD NETWORK

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