Braised Red Snapper Puttanesca

Name: Braised Red Snapper Puttanesca
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 fillets anchovy fillets, minced; 1 Tb capers, rinsed; 3 Tbs coarsely chopped fresh basil leaves; 1 Tb coarsely chopped fresh mint; 1 Tb medium cloves garlic, minced (about; 85 grams 1/2 cup pitted Kalamata olives, halved lengthwise (about; 4 servings Kosher salt and freshly ground black pepper; 3 Tbs extra-virgin olive oil; 794 grams petite-diced tomatoes; 0 teaspoons crushed red pepper flakes; 567 grams skinless red snapper fillets (about 3/4 inch thick); 2 teaspoons red-wine vinegar

The recipe Braised Red Snapper Puttanesca could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 4. This recipe covers 29% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 33g of protein, 16g of fat, and a total of 337 calories. A mixture of anchovy, pepper flakes, kalamatan olives, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as a main course. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Position a rack in the center of the oven and heat the oven to 325F. Season the snapper all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Snapper

Equipment you will use

Oven

Let sit at room temperature while you prepare the sauce.

Ingredients you will need

Sauce

Heat 2 Tbs. of the olive oil in a 12-inch ovenproof skillet over mediumlow heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook, stirring, until softened but not golden, about 1 minute.

Ingredients you will need

Garlic

Add the tomatoes and their juice, anchovies, olives, 2 Tbs. of the basil, capers, and pepper flakes to the pan. Bring the sauce to a brisk simmer and cook, stirring occasionally, until the tomatoes are tender and the juices have reduced to a saucy consistency, about 8 minutes. Nestle the snapper fillets into the sauce, spooning some on top to keep the fish moist.

Ingredients you will need

Snapper Fillets

Anchovies

Tomato

Capers

Olives

Pepper

Basil

Juice

Sauce

Fish

Equipment you will use

Frying Pan

Drizzle with the remaining 1 Tbs. olive oil. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness. With a slotted spatula, transfer the snapper to 4 shallow serving bowls. If the sauce seems too thin, simmer over medium-high heat until thickened to your liking. Stir the remaining 1 Tbs. basil and the mint and vinegar into the sauce and spoon it over the fish. Serving Suggestions

Ingredients you will need

Olive Oil

Snapper

Vinegar

Basil

Sauce

Fish

Mint

Equipment you will use

Aluminum Foil

Spatula

Bowl

Oven

Frying Pan

Serve with polenta or couscous.

Ingredients you will need

Couscous

Polenta

Size

based on four servings, Calories

320, Fat

17, Fat Calories

150, Saturated Fat

5, Protein

31, Monounsaturated Fat

12, Carbohydrates

1360, Cholesterol

50, Fiber

Photo: Scott Phillips

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12, Polyunsaturated Fat

5, Sodium

Equipment

Ingredients

Servings:

2fillets

anchovy fillets, minced 1Tb

capers, rinsed 3Tbs

coarsely chopped fresh basil leaves 1Tb

coarsely chopped fresh mint 1Tb

medium cloves garlic, minced (about 85grams

1/2 cup pitted Kalamata olives, halved lengthwise (about 4servings

Kosher salt and freshly ground black pepper 3Tbs

extra-virgin olive oil 794grams

petite-diced tomatoes 0teaspoons

crushed red pepper flakes 567grams

skinless red snapper fillets (about 3/4 inch thick)2teaspoons

red-wine vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.