Best Snapper Livornese Recipes

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RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

RED SNAPPER LIVORNESE



Red Snapper Livornese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 (8-ounce) portions red snapper fillets
Salt and pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 cloves chopped garlic
1 cup dry white wine
1 (14-ounce) can diced tomatoes in juice
3 tablespoons capers
1/4 cup chopped flat-leaf parsley, a couple of handfuls

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



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli. From Ro on allrecipes.com.

Provided by ngibsonn

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 lb red snapper fillet
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 255.4, Fat 10.7, SaturatedFat 1.6, Cholesterol 53.2, Sodium 515, Carbohydrate 8.4, Fiber 2.3, Sugar 3.8, Protein 31.3

RED SNAPPER LIVORNESE STYLE



Red Snapper Livornese Style image

Select fillets that each weigh four to five ounces. If they are large, cut them in half.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

3 1/2 pounds red snapper fillets, skin on
1/4 cup all-purpose flour
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 large cloves garlic, finely chopped
Two 28-ounce cans whole Italian plum tomatoes, crushed
1 cup dry white wine
1/2 cup finely chopped fresh flat-leaf parsley

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)



Dentice alla Livornese (Red Snapper Livornese Style) image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

4 red snapper fillets
Flour for dredging
1/3 cup parsley, finely chopped
1 large clove garlic, finely chopped
3 ounces olive oil
1 1/2 cups canned peeled tomatoes
2 ounces white wine

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



Red Snapper Livornese image

Categories     Fish     Dinner     Sauté

Number Of Ingredients 7

2 tablespoons Extra virgin olive oil
4 pieces Red snapper fillets 8oz
3 cloves Garlic - chpped
1 cup Dry white wine
14 ounces Diced tomatoes in juice in can
3 tablespoons Capers
1/4 cup Parsley - chopped

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



Snapper Livornese image

Make and share this Snapper Livornese recipe from Food.com.

Provided by philip dreger

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 (8 ounce) red snapper fillets
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
3 cloves garlic, finely chopped
1 cup white wine
1 (14 ounce) can diced tomatoes with juice
1/4 cup chopped flat leaf parsley

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.

Nutrition Facts : Calories 419.3, Fat 10.8, SaturatedFat 1.8, Cholesterol 106.4, Sodium 276.5, Carbohydrate 6.5, Fiber 1.2, Sugar 3, Protein 60.6

SNAPPER LIVORNESE



SNAPPER LIVORNESE image

Categories     Fish     Simmer

Yield 4 servings

Number Of Ingredients 9

1 tbl olive oil
1 finely chopped garlic clove
1 14 1/2-16 oz can tomatoes
1/8 tsp salt
1/4 tsp ground black pepper
4 oz fish fillets
1/4 c chopped fresh basil
1/4 c kalamata or Gaeta olives, pitted and chopped
2 tsp capers, drained

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

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