What's for Dinner? Red Snapper Livornese
I told you that I would be back in the kitchen today.
Here is a simple, weeknight dinner that takes no time at all.
Red snapper filets looked good at the fish market, and I decided I hadn't had a Livornese sauce in forever.
Livornese, has nothing to do with liver. It is a sauce rich with tomatoes, olives and capers and comes from a fishing town in Italy called Livorno!
This peasant sauce can be used on anything really, but I have always seen it paired with snapper.
Usually red snapper is sold by the pound as a whole fish, with the head and tail still on, so you will have to pay for the weight of the whole fish, before your fish monger beheads and filets him for you.
Kind of a waste, but what are you going to do?
I would recommend using a non-stick skillet for this dish, even though I don't like them as a rule.
I happen to have a commercial grade large non-stick pan for omelets and fish, otherwise these pans should never be used for searing or everyday cooking.
Red Snapper Livornese: (from memory from an Italian joint above a pool hall called Giusseppe's in Orange, NJ.....long gone) Serves 2
2 Red Snapper filets
1 14 oz. can of Italian cherry tomatoes (chopped tomatoes are fine too)
2 garlic cloves, chopped
1/2 onion, sliced thin
handful of kalamata olives, chopped
handful of capers
1/2 cup of white wine
kosher salt & pepper
Score a few X marks on the skin side of the filets and season your fish with kosher salt & pepper.
In a large heavy nonstick skillet, heat some olive oil.
Cook the fish skin side down for 5 minutes. Skin will be nice and crispy.
Carefully flip fish over with a fish spatula and cook for another 3 minutes or so and transfer to a platter. Tent with foil to keep warm.
In the same pan, add another tablespoon of olive oil and cook your garlic and onion until softening, about 3 minutes.
Add the can of tomatoes w/ juice, white wine, olives and capers.
Simmer this mixture for about 5 minutes, breaking up the tomatoes, until it is forming a nice sauce.
Spoon sauce over fish filets and garnish with fresh chopped parsley if desired.
Great served over couscous or rice.