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MAIN DISHES- SEAFOOD- FISH:
Red Snapper with Tomato-
Olive Compote
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Red
Snapper with Tomato- Olive Compote |
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Easy and fresh...
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2
Tbs |
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olive oil, divided |
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1
medium |
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onion, halved and thinly sliced |
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4
cloves |
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garlic, sliced thinly |
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coarse salt and freshly ground black
pepper |
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14.5
ounce |
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can
diced tomatoes in juice |
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½
cup |
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pitted Kalamata olives, sliced thinly |
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2
Tbs |
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capers, drained and rinsed |
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Four
6 to 8-ounce |
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red
snapper fillets, halved crosswise |
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1 |
Preheat oven
to 400°F. |
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2 |
Heat 1
Tablespoon oil in large nonstick skillet over
medium-heat. Add onion and garlic; season with
salt and pepper. Cook, stirring occasionally,
until onion begins to soften (about 6 minutes).
Add tomatoes and their juice, olives, and
capers; cook, stirring occasionally until
slightly thickened, 3 to 5 minutes. |
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3 |
Meanwhile,
place snapper fillets on a rimmed baking sheet.
Drizzle with remaining tablespoon oil, and turn
to coat. Arrange fillets in a single layer, skin
side down. Season generously with salt and
pepper. |
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4 |
Bake until
fish flakes easily and is opaque throughout,
10-12 minutes. Serve with tomato-olive compote. |
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Servings: 4 |
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Cooking Tips |
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Serve with steamed
rice. |
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Recipe Source |
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Everyday Food |
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