Snapped livornes, lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil; divided |
| ¼ | cup | Finely chopped onion |
| 4 | tablespoons | Chopped parsley; divided |
| 1 | tablespoon | Minced garlic |
| 1 | pinch | Red pepper flakes |
| 1 | can | Tomatoes in juice; (14 to 16 oz.) |
| Salt and freshly ground pepper | ||
| 1½ | pounds | Snapper fillets |
| ¼ | cup | All-purpose flour |
| 1 | tablespoon | Butter or margarine |
| ¼ | cup | Pitted; coarsely chopped |
| Gaeta or green Sicilian olives | ||
Directions
1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2 tablespoons parsley and the garlic and pepper flakes; cook, stirring until tender, 5 minutes. Add tomatoes and ⅛ teaspoon salt; cook, breaking up tomatoes with a spoon, until thick, 15 minutes.
2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off excess. Heat remaining 1 tablespoon oil with butter in large nonstick skillet over high heat. Add fish in batches and cook until golden, 3 minutes per side. Stir olives and remaining 2 tablespoons parsley into sauce and serve with fish.
Prep time: 30 minutes Cooking time: 12 to 18 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : In Livorno, a busy Tuscan port city, fish such as snapper or mullet is served with tomatoes, garlic and parsley.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997