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Receta Fish Fillets With Tomatoes And Black Olives

by Global Cookbook

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

1. 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.
2. 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.
3. This recipe yields 4 servings.
4. 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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