Red Snapper With Tomato And Olives

Name: Red Snapper With Tomato And Olives
Ingredients: 25 kalamata olives, rinsed, pitted and roughly chopped; 2 1/2 teaspoons capers, rinsed; 2 1/2 tablespoons red onions, finely diced; 8 plum tomatoes, cut into medium dice; 10 large basil leaves, roughly chopped; 1/2 cup flat-leaf Italian parsley, roughly chopped; 1 1/2 cups extra virgin olive oil; 1 teaspoon red pepper flakes; 10 (6 ounce) red snapper fillets; 6 tablespoons fresh lemon juice (from 2 lemons); salt and pepper, to taste

11 ingredients

3 steps

Ingredients

25 kalamata olives, rinsed, pitted and roughly chopped
2 1/2 teaspoons capers, rinsed
2 1/2 tablespoons red onions, finely diced
8 plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup flat-leaf Italian parsley, roughly chopped
1 1/2 cups extra virgin olive oil
1 teaspoon red pepper flakes
10 (6 ounce) red snapper fillets
6 tablespoons fresh lemon juice (from 2 lemons)
salt and pepper, to taste

Directions

1

In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tbsp parsley and 1 C olive oil. Season with salt, fresh black pepper and red pepper flakes and let stand at room temperature for 30 minutes.
2

In large fry pan, heat 3T remaining olive oil until hot. Working in batches, season fillets with salt and pepper. Cook on one side until opaque, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining batches wiping pan clean between batches and starting with fresh oil for each batch.
3

Remove fish to a serving platter pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish and garnish with tomato-olive mixture.