Red Snapper with Zucchini and Black Olive Tapenade Recipe

Name: Red Snapper with Zucchini and Black Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sherry vinegar; 1/2 cup extra-virgin olive oil; 1 1/2 tablespoons small capers; 6 sun-dried tomato halves in oil, finely chopped; 1/4 cup thinly sliced basil leaves; Salt and freshly ground pepper; 1 pound small zucchini, sliced on the diagonal 1/2 inch thick; Six 7-ounce center-cut red snapper fillets; 1/4 cup black olive tapenade; 1 teaspoon cognac

Servings: persons

2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
1 1/2 tablespoons small capers
6 sun-dried tomato halves in oil, finely chopped
1/4 cup thinly sliced basil leaves
Salt and freshly ground pepper
1 pound small zucchini, sliced on the diagonal 1/2 inch thick
Six 7-ounce center-cut red snapper fillets
1/4 cup black olive tapenade
1 teaspoon cognac

1
In a large bowl, whisk the vinegar with 5 tablespoons of the olive oil.
2
Stir in the capers, sun-dried tomatoes and basil and season the dressing with salt and pepper.
3
In a large nonstick skillet, heat the remaining 3 tablespoons of olive oil.
4
Add the zucchini and cook over high heat, turning once, until golden and just tender, about 4 minutes.
5
Season with salt and pepper.
6
Using a slotted spoon, add the zucchini to the dressing in the large bowl, leaving the oil in the skillet.
7
Heat the skillet until the oil is shimmering.
8
Season the fish with salt and pepper and add it to the skillet, skin side down.
9
Cook the fish over high heat, turning once, until golden outside and white throughout, about 10 minutes.
10
Transfer the fish to plates and spoon the zucchini alongside.
11
In a small bowl, mix the black olive tapenade with the cognac and spoon over the fish.
12
Serve right away.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons sherry vinegar, 1/2 cup extra-virgin olive oil, 1 1/2 tablespoons small capers, 6 sun-dried tomato halves in oil, finely chopped, and more.

Yes, Red Snapper with Zucchini and Black Olive Tapenade falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper with Zucchini and Black Olive Tapenade

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