Red Snapper Livornese

1. 1

   Heat a large nonstick skillet over medium high heat and coat with olive oil.

2. 2

   Score the snapper skins in a 1-inch crosshatch with a sharp knife.

3. 3

   Season both sides of snapper with salt and pepper.

4. 4

   Cook skin side down 4 or 5 minutes until skin is crisp.

5. 5

   Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque.

6. 6

   Transfer fillets to a warm, shallow serving dish.

7. 7

   Return pan to heat and reduce heat to medium.

8. 8

   Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes.

9. 9

   Add wine and reduce by half, 2 minutes.

10. 10

    Add tomatoes, capers and parsley and simmer a minute or 2 more.

11. 11

    Pour sauce over fish and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.