Red Snapper Puttanesca Cooking Light
Meet your new favorite weeknight seafood dish: Red Snapper Puttanesca, a vibrant and flavorful recipe that's both light and satisfying. This Mediterranean-inspired meal pairs tender, flaky red snapper fillets with a robust Puttanesca sauce made from crushed tomatoes, briny kalamata olives, tangy capers, and a touch of anchovy paste for depth. With just 10 minutes of prep and a quick 20-minute cook time, this dish is perfect for busy evenings without sacrificing taste or nutrition. A hint of crushed red pepper adds subtle heat, while fresh parsley and zesty lemon wedges round out the bright, savory flavors. Serve this healthy and elegant meal alongside roasted vegetables or a crisp green salad for a balanced, restaurant-worthy dinner you can whip up in no time!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) red snapper fillets
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 1 can (14.5 ounces) crushed tomatoes (no salt added)
- 0.5 cup, sliced kalamata olives
- 2 tablespoons, drained capers
- 1 teaspoon anchovy paste
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons, chopped fresh parsley
- 0.25 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 4 lemon wedges
Instructions
Pat the red snapper fillets dry with paper towels and season them on both sides with a pinch of salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Once hot, add the snapper fillets, skin-side down, and cook for about 3-4 minutes per side or until opaque and cooked through. Remove the fillets from the skillet and set them aside on a plate, tenting with foil to keep warm.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 30 seconds, or until fragrant. Stir in the crushed tomatoes, kalamata olives, capers, anchovy paste, crushed red pepper flakes, and oregano, combining well.
Bring the mixture to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly and the flavors to meld together.
Nestle the cooked red snapper fillets into the Puttanesca sauce, spooning some sauce over the top of each fillet. Cover and simmer for 2-3 minutes to warm the fish through.
Sprinkle the dish with fresh parsley and serve immediately with lemon wedges on the side. Pair with a light green salad or roasted vegetables for a balanced, healthy meal.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 3240 mg | 141% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.9 g | ||
| Protein | 188.7 g | 377% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 469 mg | 36% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 4367 mg | 93% | |
*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.
