Ingredients
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- 4 (8-ounce) portions red snapper fillets
- Pepper and salt
- Sauce:
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- 3 cloves chopped garlic clove
- 1 cup dry white-colored wine
- 1 (14-ounce) can diced tomato plants in juice
- 3 tablespoons capers
- 1/4 cup chopped flat-leaf parsley, a few handfuls
Directions
Heat a sizable nonstick skillet over medium high temperature and coat with essential olive oil.
Score the snapper skins inside a 1-inch crosshatch having a sharp knife. Season each side of snapper with pepper and salt. Prepare skin side lower four to five minutes until skin is crisp. Turn fillets and prepare on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to some warm, shallow serving dish. Return pan to heat and lower heat to medium. Add extra-virgin oil and garlic clove towards the pan and saute garlic clove 2 minutes. Add wine and lower by half, 2 minutes. Add tomato plants, capers and parsley and simmer one minute or 2 more. Pour sauce over fish and serve.
Recipe thanks to Rachael Ray, but it is a vintage.