Red snapper is a firm-textured fish with moist, white flesh that is delicate and mild. Not only does it taste good, but it is good for you. It is a lean, low-fat choice that is rich in selenium, vitamin A, potassium and omega-3 fatty acids Since we are not too far from Florida it is fairly easy to pick up some wild caught snapper in our area. This recipe is fantastic — it combines snapper fillets with chopped tomatoes, black olives, slivered onion, and a little bit of white wine. The ingredients simmer on the stove-top until the fish is juicy and tender and full of goodness. I love that this one pan recipe is so easy to make. I cook most of my dishes with very little salt. One of my friends suggested that we add capers to incorporate another component and a bit of briny salt — brilliant! Try this soon — a delicious Greek style red snapper!
RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS (Serves 4)
- 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
- 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.
- 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.
~ from TheComfortOfCooking.com ~