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Red Snapper with Tomatoes And Olives

1 ts Minced garlic
1/4 c Olive oil
1/4 c Lemon juice
Salt and freshly ground black pepper
Six; (7-oz) fillets red snapper
1 Shallot; chopped
4 Tomatoes; peeled, seeded and coarsely chopped
2/3 c Sliced pitted Kalamata or other large; French or Greek Italian, black olives
15 lg Leaves fresh basil; finely shredded
1/2 Cup; packed fresh parsley, chopped
1/4 c Olive oil
Vegetable oil spray


In a mixing bowl, combine half of the minced garlic with the oil, lemon juice, and salt and pepper to taste. Marinate the fish in the mixture for an hour, turning once.

In the bowl of a food processor, chop the shallot, tomatoes, olives, basil and parsley. Transfer to a bowl, add the olive oil and season to taste with salt and pepper; set aside.

Preheat the oven to 350 F. Spray a large skillet with vegetable spray. Heat the skillet over medium heat and saut the fish, for 2 minutes a side. Remove the skillet from the heat and with a wide spatula, transfer the fish to a baking dish.

Top the fish with the tomato mixture and bake for 10 to 15 minutes or until the interior of the fish is opaque and cooked through. Remove and serve with the pan juices over rice, pasta or potatoes.


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