Red Snapper Livornese
This is a well known and delicious Italian recipe. It is light and easy to make.
Servings 4
Ingredients
- 4 filets Red snapper or other firm white fish sub: Grouper or striped bass WITH SKIN
- 1 can 14 oz can diced san marzanos flame roasted diced is a good sub
- olive oil
- 1 Tbsp capers
- ¼ cup pitted oil cured olives pitted kalamata or gaetta olives can sub
- ½ medium white onion thinly sliced
- 2 cloves garlic minced
- ½ cup thinly sliced fennel
- ½ cup dry white wine or sherry
- 2 Tbl flat leaf parsley chopped
- S/P to taste
Instructions
- Prep all your ingredients first. "Mise en place" will greatly enhance your cooking.
- Heat a nonstick skillet over medium high heat. Put in several turns of olive oil. Put fish into pan skin side down and saute for 3-5 minutes (depending on the thickness of the filets). The fish should be about halfway done when you turn it over. Cook for half as much time on the flesh side. Remove to a plate and hold.
- In the same pan, add a couple more turns of olive oil over medium heat. Add onion, fennel and garlic, and saute for a minute or two. Add tomatoes, olives and capers, stir. Add wine, stir and bring to a slow simmer until the sauce gets as thick as you want it. Check seasoning.
- Serve sauce over fish and garnish with parsley.
Notes
This dish is excellent over rice or perhaps a small pasta.
This dish is best with a thinner filet of fish, such as snapper, grouper or even striped bass would be nice. Thick filets without skin will not be as light or tasty here.