Red Snapper Livornese
Experience the vibrant flavors of the Mediterranean with Red Snapper Livornese, a classic Italian dish bursting with bold, savory ingredients. This recipe features tender red snapper fillets simmered in a robust tomato-based sauce infused with garlic, onions, and dry white wine. Briny capers, buttery black olives, and a hint of red pepper flakes add layers of complexity, while fresh parsley brightens the dish. Ready in just 35 minutes, this easy yet elegant meal is perfect for weeknight dinners or special occasions. Serve it alongside crusty bread or atop a bed of pasta, rice, or polenta to soak up every drop of the rich, flavorful sauce. Red Snapper Livornese is a seafood lover’s dream, offering a fine balance of freshness and bold Mediterranean charm.
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Recipe Information
Ingredients
- 4 pieces (approximately 6-8 oz each) red snapper fillets
- 3 tablespoons extra virgin olive oil
- 3 cloves (minced) garlic
- 1 medium (finely diced) yellow onion
- 1 14 oz can crushed tomatoes
- 0.5 cup dry white wine
- 0.33 cup (pitted and halved) black olives
- 2 tablespoons (rinsed and drained) capers
- 3 tablespoons (chopped, plus more for garnish) fresh parsley
- 0.25 teaspoon (optional) red pepper flakes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
Instructions
Pat the red snapper fillets dry with a paper towel and season both sides with salt and pepper. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, and sauté for 2-3 minutes until soft and fragrant.
Pour in the white wine and let it simmer for 1-2 minutes, allowing the alcohol to evaporate while stirring occasionally.
Add the crushed tomatoes to the skillet and stir to combine. Reduce the heat to low and let the sauce simmer gently for about 5 minutes to allow the flavors to meld.
Stir in the black olives, capers, chopped parsley, and red pepper flakes (if using). Cook for another 2-3 minutes, stirring occasionally.
Gently place the red snapper fillets into the skillet, nestling them into the sauce. Spoon some of the sauce over the fillets to coat them.
Cover the skillet with a lid and cook for 8-10 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Carefully transfer the cooked snapper fillets to serving plates and spoon the Livornese sauce over the top.
Garnish with additional chopped parsley and serve immediately with crusty bread or over a bed of pasta, rice, or polenta.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 3619 mg | 157% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 17.7 g | ||
| Protein | 216.9 g | 434% | |
| Vitamin D | 39.7 mcg | 198% | |
| Calcium | 419 mg | 32% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4762 mg | 101% | |
*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.
