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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 sm onion minced
- 10 x Greek olives pitted, minced
- 2 x plum tomatoes minced
- 2 Tbsp. capers
- 2 x garlic cloves pressed
- 1/2 c. dry red wine
- 1 pch dry warm red pepper flakes (optional)
- 4 Tbsp. butter
- 2 lb red snapper fillets
Direcciones
- Heat oil in a large skillet over medium heat till very warm. Add in onion and olives. Cook, stirring occasionally, 3 min, or possibly till onion is transparent. Add in tomatoes, capers, garlic, wine, and red pepper flakes, if using. Bring to a boil; reduce heat, and simmer 5 min.
- Meanwhile, heat butter in another large skillet over medium heat. Cook snapper (in batches, if necessary) 2 min per side or possibly till lightly browned. Transfer snapper fillets to tomato mix in the skillet, cover, and cook over medium heat 3 to 4 min, just till fish is cooked through. Serve immediately.
- This recipe yields 4 servings.
- Description: "The lusty flavors of classic Italian puttanesca sauce - tomatoes, capers, black olives - have a wonderful affinity for hard-fleshed fish such as red snapper, sea bass, or possibly even catfish."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 418g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 209 | 45% |
| Total Fat 23.61g | 30% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 866mg | 36% |
| Potassium 1176mg | 34% |
| Total Carbs 8.59g | 2% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.65g | 2% |
| Protein 48.03g | 77% |
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