| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Italian, Seafoods |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil; divided |
| 1/4 |
c |
Finely chopped onion |
| 4 |
tb |
Chopped parsley; divided |
| 1 |
tb |
Minced garlic |
| 1 |
pn |
Red pepper flakes |
| 1 |
cn |
Tomatoes in juice; (14 to 16 oz.) |
|
|
Salt and freshly ground pepper |
| 1 1/2 |
lb |
Snapper fillets |
| 1/4 |
c |
All-purpose flour |
| 1 |
tb |
Butter or margarine |
| 1/4 |
c |
Pitted; coarsely chopped |
|
|
Gaeta or green Sicilian olives |
INSTRUCTIONS
1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2
tablespoons parsley and the garlic and pepper flakes; cook, stirring until
tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up
tomatoes with a spoon, until thick, 15 minutes.
2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off
excess. Heat remaining 1 tablespoon oil with butter in large nonstick
skillet over high heat. Add fish in batches and cook until golden, 3
minutes per side. Stir olives and remaining 2 tablespoons parsley into
sauce and serve with fish.
Prep time: 30 minutes Cooking time: 12 to 18 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : In Livorno, a busy Tuscan port city, fish such as snapper or
mullet is served with tomatoes, garlic and parsley.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on
Dec 2, 1997
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