Red Snapper Italian Style Red Snapper
Elevate your seafood game with this Red Snapper Italian Style delight—a vibrant and flavorful dish that brings the Mediterranean to your table. Perfectly pan-seared red snapper fillets are nestled in a luscious sauce of juicy cherry tomatoes, briny Kalamata olives, and tangy capers, all infused with the richness of olive oil, garlic, and a splash of dry white wine. Fresh parsley and fragrant basil add an herbal finish, while a squeeze of lemon brings a bright, zesty touch. Ready in just 40 minutes, this easy yet elegant recipe is perfect for weeknight dinners or special occasions. Serve it with crusty bread or al dente pasta to soak up every last drop of the sauce—this is Italian-style seafood at its finest! Keywords: Red snapper recipe, Italian seafood dish, Mediterranean flavors, quick and easy fish recipe, pan-seared red snapper, tomato olive caper sauce.
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Recipe Information
Ingredients
- 4 pieces Red snapper fillets
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 2 cups Cherry tomatoes, halved
- 1 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, rinsed and drained
- 0.5 cup Dry white wine
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil leaves, torn
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 Lemon wedges
Instructions
Pat the red snapper fillets dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the seasoned fillets and cook for 3 minutes on each side, or until golden brown. Remove the fillets from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and stir in the minced garlic. Sauté for about 30 seconds, or until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the Kalamata olives and capers, allowing them to cook for 1-2 minutes.
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate while the liquid reduces slightly.
Return the red snapper fillets to the skillet, nestling them into the tomato mixture carefully. Lower the heat to medium-low, cover the skillet, and let the fish simmer for 8-10 minutes, or until fully cooked and flaky.
Sprinkle the dish with chopped parsley and torn basil leaves before serving.
Serve hot with lemon wedges on the side for added brightness. This dish pairs beautifully with crusty bread or a side of pasta.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 352 mg | 117% | |
| Sodium | 5373 mg | 234% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 9.6 g | ||
| Protein | 259.7 g | 519% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 537 mg | 41% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5330 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
