Red Snapper Livornese

STORY

Christmas Eve, 2007. My brother and I decided to spend the holiday together since my Mom made plans to travel. This was quite a bit different from the way we normally spend Christmas (in DC surrounded by relatives.) And so, since we were alone, and because he is a wonderful eater, I planned a menu designed to wow him. We ate poussin stuffed with prunes and thyme, garlic pork, salt fish with bakes, and his favorite, Red Snapper Livornese. We were quite pressed for time (since we’d been shopping all day and had to go out for a party), and I had mere minutes to cook. And cook I did. Within minutes I had prepared a fresh and delicate dish. This is the recipe adjusted for one.

RECIPE

• Prep Time: 5 minutes
• Cook Time: 10 – 11 minutes
• Total Time: 15 – 16 minutes

TOOLS

• 2 plates
• 1 large skillet
• 1 tongs

INGREDIENTS

1 red snapper fillet
1/4 cup of flour for dredging
1/2 tsp of salt
1/2 tsp of pepper
1 tbsp of olive oil
1 clove of garlic, crushed and minced
1 tbsp of white wine
5 canned or fresh plum tomatoes, crushed
1 tbsp capers
1 tbsp of fresh flat leaf parsley

METHOD

1. Pour flour on a plate, and dredge snapper filet through the flour.
2. Salt and pepper the fillet generously with a 1/2 tsp of salt, and 1/4 tsp of pepper (put remaining 1/4 tsp of pepper aside).
3. Heat olive oil in a large skillet over medium-high temperature.
4. When oil is warm, place snapper filet into skillet.
5. Brown for 2 1/2 minutes on each side.
6. Promptly remove snapper from the skillet and set aside.
7. Add minced garlic to skillet, and cook for 30 seconds.
8. Pour white wine into the skillet, cook for 10 seconds, and then add five crushed plum tomatoes, 1 tbsp of capers.
9. Add remaining 1/4 tsp of fresh ground pepper.
10. Cook sauce for about five minutes.
11. Add snapper to the skillet and coat the snapper with the sauce.
12. Sprinkle parley over snapper, and add to a plate.
13. Eat immediately.

(Photo Credit: Matthew G. Piccolo)