Braised Red Snapper Puttanesca

Serves four.

To learn more, read:
Quick-Braised Fish
by Allison Ehri Kreitler
from Fine Cooking
Issue 84
Last Edit Date: 3/6/2013 4:28:56 PM

Black sea bass makes a good substitute for snapper in this recipe. If you buy a whole fish, see how to fillet a whole fish.

more about:

4 5-oz. skinless red snapper fillets (about 3/4 inch thick)
Kosher salt and freshly ground black pepper
3 Tbs. extra-virgin olive oil
3 medium cloves garlic, minced (about 1 Tbs.)
2 14-1/2-oz. cans petite-diced tomatoes
2 anchovy fillets, minced
1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)
3 Tbs. coarsely chopped fresh basil leaves
1 Tbs. capers, rinsed
1/4 tsp. crushed red pepper flakes
1 Tbs. coarsely chopped fresh mint
2 tsp. red-wine vinegar

Position a rack in the center of the oven and heat the oven to 325°F. Season the snapper all over with salt and pepper. Let sit at room temperature while you prepare the sauce.

Heat 2 Tbs. of the olive oil in a 12-inch ovenproof skillet over mediumlow heat. Add the garlic and cook, stirring, until softened but not golden, about 1 minute. Add the tomatoes and their juice, anchovies, olives, 2 Tbs. of the basil, capers, and pepper flakes to the pan. Bring the sauce to a brisk simmer and cook, stirring occasionally, until the tomatoes are tender and the juices have reduced to a saucy consistency, about 8 minutes.

Nestle the snapper fillets into the sauce, spooning some on top to keep the fish moist. Drizzle with the remaining 1 Tbs. olive oil. Tightly cover the pan with a lid or aluminum foil and braise in the oven until the fish is almost cooked through, 10 to 15 minutes, depending on thickness.

With a slotted spatula, transfer the snapper to 4 shallow serving bowls. If the sauce seems too thin, simmer over medium-high heat until thickened to your liking. Stir the remaining 1 Tbs. basil and the mint and vinegar into the sauce and spoon it over the fish.

Serving Suggestions

Serve with polenta or couscous.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 320; Fat (g): 17; Fat Calories (kcal): 150; Saturated Fat (g): 2.5; Protein (g): 31; Monounsaturated Fat (g): 12; Carbohydrates (g): 12; Polyunsaturated Fat (g): 2.5; Sodium (mg): 1360; Cholesterol (mg): 50; Fiber (g): 0;

Photo: Scott Phillips

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by highheat, 10/3/2009Used sauce just with pasta. Doubled garlic and added a splash of red wine instead of vinegar. Cooked about 20 minutes so sauce thickens. Added cooked pasta to pan with sauce and added grated italian cheese - very good quick meal.

by jlcall, 7/9/2009

by G.K., 3/31/2009Excellent recipe. Red snapper really shines here.

by sewapel, 12/9/2008

by CookinginDubai, 3/10/2008We loved this dish, it was easy to make, yet special enough for company. Can't wait to try it again.

by JoanT, 3/6/2008FULL OF FLAVOR--FAST--HEALTHY. THIS CASUAL DINNER WITH FRIENDS WAS A HUGE HIT.

by thebusychef, 1/19/2008Vegy Good Recipe and Easy to make. I have also used salmon, cod, sea bass. It was all very good