Stacy Lyn Harris
Every year our family takes a trip to the Gulf Coast to harvest our catch for the year. There’s really nothing more exciting to work with in the kitchen than fresh fish. Its light flavor lends itself to light sauces, capers, vinaigrettes or lightly coated spices and served with fresh vegetables. Fish is quick to prepare and this recipe in particular uses one pan which results in easy clean-up. I’m digging that!
Mediterranean cuisine uses acidic ingredients and bright herbs to balance grilled and roasted seafood along with fresh and preserved produce. This dish is incredibly easy to make, but is packed full of flavor. You could substitute any white flaky fish with the snapper. The simplicity of preparation and ingredients in Mediterranean dishes are to me very appealing. I have no doubt that after trying this recipe, it will become a staple in your home. You can find this recipe and many more fish recipes in my cookbook, Stacy Lyn’s Harvest Cookbook.
Ingredients: Serves 6
- 1 cup vegetable oil
- 2 -3 tablespoons olive oil
- 2 pounds fresh snapper (about 2 large fillets)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ Vidalia onion, chopped
- ½ cup Kalamata olives
- 3 tablespoons capers
- 1 tablespoon garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 pint (1 can) canned tom
- Preheat oven to 200 degrees.
- Drizzle about 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Salt and pepper fillets and place in pan when oil is shimmering. Cook for 5 minutes and then turn fillets over and cook for another 3-5 minutes or until fish flakes easily. Place gently into a cookie sheet and place into oven with door cracked to keep warm.
- Add remaining olive oil to pan. Sauté onions, olives, capers, garlic, and rosemary for about 5 minutes. Add tomatoes and wine to the medley and reduce for 5- 10 more minutes.
- Remove snapper from oven, place on platter, and pour olive mixture over the fish. Serve with a side salad and a crusty bread.