Red Snapper With Tomato and Olives
- Ready In:
- 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
- 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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I'm a stay at home mother of two boys and a spoiled little dog. I love to entertain and to have friends and family over for dinner. Anne Lindsay is my favorite cookbook author, we have similar tastes and there are very few of her recipes that I have tried and have not enjoyed. I love going through this site and picking out new recipes to try out on my family. Most experiences have been great and we have added some new favourites to our rotation. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">