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Wednesday, 23 June 2010 06:01

Snapper Livornese

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The above photo is of Salmon Livornese it's the only one I had. The above photo is of Salmon Livornese it's the only one I had.

I had some Red Snapper filets I needed to use and didn't want anything too complicated for a quick meal. I found the original recipe on the food network website.  I slightly changed some ingredients and wow let me tell you wow! This dish was... simple to make with not a lot of complicated ingredients, but sure packed a LOT of flavor! Definitely a dish you could "wow" guests with as well.


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 4 (8-ounce) portions red snapper fillets
  • Salt and pepper


  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 3 cloves chopped garlic
  • 1 cup dry white wine
  • 1 (14-ounce) can diced tomatoes in juice
  • 3 tablespoons capers
  • 1/4 cup chopped flat-leaf parsley, a couple of handfuls


Heat a large nonstick skillet over medium high heat and coat with olive oil.

Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.
Read 5373 times Last modified on Wednesday, 23 June 2010 06:08
Mark Watanabe

Mark "YakSushi" Watanabe is the Co. Founder of YakAngler.com, "He built this site!". He considers himself a mediocre fisherman and an unexceptional writer. He's the devoted father of a ton of little sushis (Air Quotes) and everyday tech ninja.

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