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Fish Fillets with Tomatoes and Black Olives

1 tablespoon olive oil
1 small onion -- chopped
10 Greek olives -- pitted, chopped
2 plum tomatoes -- chopped
2 tablespoons capers
2 garlic cloves -- pressed
1/2 cup dry red wine
1 pinch dried hot red pepper flakes -- (optional)
4 tablespoons butter
2 pounds red snapper fillets

Heat oil in a large skillet over medium heat until very hot. Add onion and olives. Cook, stirring occasionally, 3 minutes, or until onion is transparent. Add tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 minutes.

Meanwhile, melt butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 minutes per side or until lightly browned. Transfer snapper fillets to tomato mixture in the skillet, cover, and cook over medium heat 3 to 4 minutes, just until fish is cooked through. Serve immediately.

This recipe yields 4 servings.

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