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Snapper Livornese




Source of Recipe


Good Housekeeping


List of Ingredients




1 tablespoon olive oil
1 large garlic clove, finely chopped
1 can (14 1/2 ounces) diced tomatoes
1/8 teaspoon crushed red pepper
4 red snapper or flounder fillets (about 6 ounces each)
1/8 teaspoon salt
1/2 cup fresh basil leaves, thinly sliced
1/4 cup kalamata or Gaeta olives, pitted and coarsely chopped
2 teaspoons capers, drained





Recipe



1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and cook 1 minute, stirring. Stir in tomatoes with their juice and crushed red pepper; heat to boiling over medium-high heat. Reduce heat to low and simmer, uncovered, 8 to 10 minutes or until mixture thickens slightly.

2. Meanwhile, with tweezers, remove any bones from snapper fillets.

3. Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt. Cover and cook 8 to 10 minutes or just until fish turns opaque throughout.

4. With wide slotted spatula, transfer snapper to warm platter. Stir basil, olives, and capers into tomato mixture; spoon over snapper.