Red Snapper With Tomato and Olives
- Reviews 1
Ready In: 30 mins
Serves: 10
Ingredients
- 25 kalamata olives, rinsed, pitted and roughly chopped
- 2 1⁄2 teaspoons capers, rinsed
- 2 1⁄2 tablespoons red onions, finely diced
- 8 plum tomatoes, cut into medium dice
- 10 large basil leaves, roughly chopped
- 1⁄2 cup flat-leaf Italian parsley, roughly chopped
- 1 1⁄2 cups extra virgin olive oil
- 1 teaspoon red pepper flakes
- 10 (6 ounce) red snapper fillets
- 6 tablespoons fresh lemon juice (from 2 lemons)
- salt and pepper, to taste
Directions
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
- In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
- Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.
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