Best Snapper Livornese Recipes

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

RED SNAPPER LIVORNESE

Steps:

• Heat a large nonstick skillet over medium high heat and coat with olive oil.
• Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic, and saute for 1 minute.
• Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
• Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
• Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
• Baste once with the sauce while baking.
• Snapper is done when it flakes easily with a fork.

RED SNAPPER LIVORNESE STYLE

Steps:

• Dredge snapper fillets in flour. Tap off excess. Sprinkle with salt and pepper, and set aside.
• Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place half the fillets, flesh side down, in skillet, and cook until golden brown on both sides, 4 to 5 minutes total. Remove fish, and transfer to a large flat dish. Add 3 tablespoons oil, and repeat cooking the remaining snapper. Remove from the skillet; set aside.
• Add remaining 2 tablespoons oil to skillet; reduce heat to medium. Add garlic; cook, stirring, until lightly browned, about 30 seconds. Stir in tomatoes and wine; season with salt and pepper. Divide mixture evenly between two large skillets; let simmer over medium-low heat until sauce thickens, 20 to 30 minutes.
• Divide parsley between skillets. Place half the fillets, skin-side down, in each skillet, and simmer until the fish is cooked through, 6 to 8 minutes. Remove from heat, and serve immediately.

DENTICE ALLA LIVORNESE (RED SNAPPER LIVORNESE STYLE)

Steps:

• Cut the red snapper into 4 pieces. Dredge in flour and fry gently in a hot skillet with oil without cooking completely. Remove the fish. In the same pan saute the parsley and garlic in oil quickly, being careful not to let them burn. Add the tomatoes and white wine and let simmer for 10 minutes. Add the fish and simmer, covered, for another 10 minutes. Do not stir or the fish will fall apart.

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

SNAPPER LIVORNESE

Steps:

• SCore snapper skins in 1 inch crosshatch season both sides of fish with salt and pepper add olive oil to pan and cook skin side down for 4 to 5 minutes until skin is crisp turn fillets and cook on reverse side 3 minutes transfer to serving dish, keep covered reduce heat to medium add olive oil and garlic, saute 2 minutes add wine and reduce by half, about 2 minutes add tomatoes and parsley and simmer 2 minutes pour over fish and serve.

SNAPPER LIVORNESE

Steps:

• in non-stick skillet, heat oil over medium heat-add garlic and cook until just fragrant-about 30 seconds, stirring constantly stir in tomatoes with their juice, salt and pepper-breaking up tomatoes with side of spoon heat sauce to boiling, reduce heat to low-simmer 10 minutes