Snapper livornese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Basic Tomato Sauce; see * Note |
| 1 | cup | Gaeta olives |
| ¼ | cup | Caper berries - (abt 12); drained |
| 1 | tablespoon | Crushed red pepper flakes |
| 1 | cup | Dry white wine |
| 1½ | pounds | Red snapper fillets; scaled, rinsed, |
| Bones removed | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
Preheat oven to 450 degrees. In a 12-inch skillet, heat Basic Tomato Sauce, olives, caper berries, pepper flakes and white wine to boil. Portion snapper into four equal pieces. Season with salt and pepper and place skin-side up into skillet with sauce. Bake 7 to 10 minutes, until just cooked through and remove from oven. Place one portion on each of four plates, spoon over one quarter of sauce and serve. This recipe yields 4 main course servings.
Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5631 broadcast 02-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
07-10-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.