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Snapped Livornes

2 tb Olive oil; divided
1/4 c Finely chopped onion
4 tb Chopped parsley; divided
1 tb Minced garlic
1 pn Red pepper flakes
1 cn Tomatoes in juice; (14 to 16 oz.)
Salt and freshly ground pepper
1 1/2 lb Snapper fillets
1/4 c All-purpose flour
1 tb Butter or margarine
1/4 c Pitted; coarsely chopped
Gaeta or green Sicilian olives


1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2 tablespoons parsley and the garlic and pepper flakes; cook, stirring until tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up tomatoes with a spoon, until thick, 15 minutes.

2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off excess. Heat remaining 1 tablespoon oil with butter in large nonstick skillet over high heat. Add fish in batches and cook until golden, 3 minutes per side. Stir olives and remaining 2 tablespoons parsley into sauce and serve with fish.

Prep time: 30 minutes Cooking time: 12 to 18 minutes


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