RED SNAPPER LIVORNESE
Steps:
- 1) Heat large nonstick skillet over medium high heat and coat with olive oil
- 2) Score the snapper skins in a 1" crosshatch with sharp knife. Season both sides of snapper with S&P
- 3) Cook skin side down 4-5 mins until skin is crisp
- 4) Turn fillets and cook on reverse side 3 mis or until firm, flesh opaque. Transfer to warm shallow serving dish
- 5) Return pan to heat and reduce heat to medium. Add extra virgin oil and garlic to pan, saute 2 mins
- 6) Add wine and reduce by half, 2 mins.
- 7) Add tomatoes, capers and parsely; simmer 1-2 mins.
- 8) Pour over fish and serve
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Check it out »#60-minutes-or-less #time-to-make #main-ingredient #preparation #very-low-carbs #seafood #fish #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
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