Snapper Livornese

1. 1

   In nonstick 12-inch skillet, heat oil over medium heat until hot.

2. 2

   Add garlic and cook 1 minute, stirring.

3. 3

   Stir in tomatoes with their juice and crushed red pepper; heat to boiling over medium-high heat.

4. 4

   Reduce heat to low and simmer, uncovered, 8 to 10 minutes or until mixture thickens slightly.

5. 5

   Meanwhile, with tweezers, remove any bones from snapper fillets.

6. 6

   Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt.

7. 7

   Cover and cook 8 to 10 minutes or just until fish turns opaque throughout.

8. 8

   With wide slotted spatula, transfer snapper to warm platter.

9. 9

   Stir basil, olives, and capers into tomato mixture; spoon over snapper.

* Per serving · 4 servings · Values may vary.

No additional tips available.