Pesce Livornese
Ingredients
- 1/4 cup olive oil
- 1 onion, minced
- 1 clove garlic, minced
- 1 cup plum tomatoes, fresh or canned, chopped
- 1/2 cup dry white wine
- 1/2 teaspoon lemon juice
- 4 anchovies, minced
- 1 teaspoon capers, rinsed
- 1/4 cup black Nicoise or Gaeta olives, pitted
- 1/4 cup green olives, pitted
- 6 4-to-6-ounce red snapper fillets
- Salt and freshly ground black pepper to taste
- 1/4 cup flat leaf parsley, minced
Instructions
Yield: Six servings.. In a large skillet, warm the olive oil over medium heat and saut6 the onion and garlic until they soften, about 3 minutes. Ad the tomatoes, wine, lemon juice, anchovies and capers, reduce the heat to low and simmer for 7 minutes. Add the olives and simmer for 3 minutes. Add the fish, seasoning each fillet with salt and pepper to suit your taste. Cook over medium heat, basting constantly, for 7 minutes, or until the fish is cooked to your liking. Garnish with parsley.
