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