Red Snapper Livornese Recipe

• Level: Easy
• Servings: 4
• Nutritional Information Per Serving (1 of 4): Calories 360, Total Fat 10 g, Saturated Fat 2 g, Carbohydrates 7 g, Dietary Fiber 3 g, Sugar 3 g, Protein 48 g, Cholesterol 84 mg, Sodium 942 mg
• Total Time: 23 min
• Preparation Time: 5 min
• Cooking Time: 18 min

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• 1 tablespoon extra-virgin olive oil, about one turn of the pan
• 4 fillets of red snapper, each 8 ounces
• Salt and freshly ground pepper

Sauce:

• 1 tablespoon extra-virgin olive oil, about one turn of the pan
• 3 cloves garlic, chopped
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes with juice
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley (a generous handful)

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1. Warm a large nonstick skillet over medium-high heat and drizzle with olive oil.
2. Using a sharp knife, score the snapper skin with a 1-inch crosshatch pattern. Season both sides of the fish with salt and pepper. Place fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy. Flip the fillets and cook for another 3 minutes or until the fish is firm and opaque. Transfer the snapper to a warm, shallow dish.
3. Return the pan to the stove; lower the heat to medium. Add the olive oil and garlic to the pan and saut the garlic for 2 minutes. Pour in the white wine and allow it to reduce by half, about 2 minutes.
4. Stir in the diced tomatoes with their juice, capers, and parsley. Let the sauce simmer for 1-2 more minutes.
5. Pour the sauce over the cooked snapper and serve immediately.