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Pesce Livornese
Yield: Six servings.
1/4 cup olive oil
1 onion, minced
1 clove garlic, minced
1 cup plum tomatoes, fresh or canned, chopped
1/2 cup dry white wine
1/2 teaspoon lemon juice
4 anchovies, minced
1 teaspoon capers, rinsed
1/4 cup black Nicoise or Gaeta olives, pitted
1/4 cup green olives, pitted
6 4-to-6-ounce red snapper fillets
Salt and freshly ground black pepper to taste
1/4 cup flat leaf parsley, minced
In a large skillet, warm the olive oil over medium heat and saut6
the onion and garlic until they soften, about 3 minutes. Ad the
tomatoes, wine, lemon juice, anchovies and capers, reduce the heat
to low and simmer for 7 minutes.
Add the olives and simmer for 3 minutes. Add the fish, seasoning
each fillet with salt and pepper to suit your taste. Cook over
medium heat, basting constantly, for 7 minutes, or until the fish
is cooked to your liking. Garnish with parsley.
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Pesce Livornese