- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I love this easy snapper recipe with pan-seared fillets, spicy tomato, and olive sauce. If you cannot find a sustainable red snapper, substitute it with another firm white fish (see tips below for suggestions). The search feature from Monterey Bay Aquarium’s Seafood Watch is very helpful in determining the best, most sustainable choices when it comes to seafood.
Ingredient:
- 1 pound (450g) red snapper fillets, see tips for substitutes
- 2 tablespoons olive oil
- Salt and fresh ground black pepper
- 1 large shallot, chopped
- 2 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you want the sauce
- 1 tablespoon lemon zest
- 2 teaspoons orange zest
- 1/3 cup kalamata olives, pitted and cut in half
- 1 (14oz) can diced tomatoes
- 2 tablespoons chopped fresh herbs, try a combination of parsley, dill, and chives
- Lemon wedges for serving
