Mediterranean-Style Snapper Livornese
Indulge in this delightful Mediterranean-Style Snapper Livornese, a vibrant dish that combines the fresh flavors of red snapper with aromatic garlic, tangy tomatoes, and a touch of white wine. Perfectly cooked fish on a bed of savory sauce, this recipe is not only easy to prepare but also makes for an impressive meal to share with family and friends. The added freshness of flat-leaf parsley enhances the dish, making it a perfect choice for a cozy dinner or holiday celebration. Pair it with a crusty bread to soak up the delicious sauce!
4
Servings
130
Calories
8
Ingredients
Ingredients
red snapper fillets
4 (8 ounce, scored)
extra virgin olive oil
2 tablespoons (divided)
garlic
3 (cloves, finely chopped)
white wine
1 cup (dry)
diced tomatoes
1 (14 ounce can with juice)
flat leaf parsley
1/4 cup (chopped)
salt
to taste
black pepper
to taste
Instructions
1
Preheat a large skillet over medium-high heat with 1 tablespoon of olive oil.
2
Score the skins of the red snapper fillets in a crosshatch pattern, making shallow cuts about 1 inch apart. Season both sides generously with salt and pepper.
3
Place the snapper fillets skin side down in the hot skillet and cook for 4 to 5 minutes, or until the skin is crispy. Carefully flip the fillets and cook for an additional 3 minutes on the flesh side.
4
Once cooked, transfer the fillets to a serving dish and cover to keep warm.
5
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Add the chopped garlic and sauté for about 2 minutes until fragrant, being careful not to burn it.
6
Pour in the white wine, allowing it to reduce by half, which should take about 2 minutes.
7
Stir in the canned diced tomatoes along with their juice and the chopped flat-leaf parsley. Let the mixture simmer for an additional 2 minutes, allowing the flavors to meld together.
8
Spoon the tomato-wine sauce over the snapper fillets and serve immediately, garnished with additional parsley if desired.
Nutrition Information
4.5g
Fat
4g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean-Style Snapper Livornese?
It is a traditional Italian-inspired fish dish featuring red snapper fillets cooked in a vibrant sauce of tomatoes, garlic, white wine, and fresh parsley.
What kind of fish is used in this recipe?
This recipe specifically calls for four 8-ounce red snapper fillets.
Can I substitute the red snapper with another fish?
Yes, you can substitute red snapper with other firm white fish like sea bass, cod, or tilapia if snapper is unavailable.
Why should I score the skin of the fish?
Scoring the skin in a crosshatch pattern prevents the fish from curling during cooking and helps the skin become extra crispy.
How do I get the fish skin crispy?
Start by cooking the fillets skin-side down in a hot skillet with olive oil for 4 to 5 minutes without moving them.
What type of white wine is best for this recipe?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino is recommended for the best flavor profile.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What are the nutritional highlights of this dish?
Each serving contains approximately 130 calories, 15g of protein, and 4.5g of fat, making it a healthy and light meal.
Is this Snapper Livornese gluten-free?
Yes, the ingredients listed (fish, oil, garlic, wine, tomatoes, and herbs) are naturally gluten-free.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute the 14-ounce can of diced tomatoes with about 2 cups of fresh, chopped tomatoes and a splash of water or broth.
What should I serve with Snapper Livornese?
It pairs perfectly with crusty bread to soak up the sauce, or over a bed of pasta, rice, or roasted vegetables.
How long does it take to cook the fish?
The fish takes about 7 to 8 minutes total: 4 to 5 minutes on the skin side and 3 minutes on the flesh side.
What is the purpose of reducing the white wine?
Reducing the wine by half concentrates the flavor and allows the alcohol to evaporate, leaving a rich base for the sauce.
Can I use dried parsley instead of flat-leaf parsley?
While fresh flat-leaf parsley provides the best flavor and color, you can use 1 tablespoon of dried parsley if fresh is not available.
Is this recipe spicy?
No, this recipe is savory and tangy. For heat, you can add a pinch of red pepper flakes when sautéing the garlic.
How much garlic is needed?
The recipe calls for 3 cloves of garlic, finely chopped.
Do I need to remove the skin before eating?
No, the skin is edible and becomes delicious and crispy when prepared according to the instructions.
Can I make this recipe ahead of time?
The sauce can be made ahead, but the fish is best served immediately after cooking to maintain its crispy skin.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
What is the best way to reheat the fish?
Reheat gently in a skillet over low heat with a splash of water or broth to prevent the fish from drying out.
Can I add olives or capers to this dish?
Yes, adding Kalamata olives or capers is a common variation of Livornese style that adds extra saltiness and depth.
Is this recipe suitable for a low-carb diet?
Yes, with only 4g of carbohydrates per serving, it is an excellent choice for low-carb or keto lifestyles.
What temperature should the skillet be?
Use medium-high heat to sear the fish and medium heat to prepare the garlic and tomato sauce.
Should I use extra virgin olive oil?
Yes, extra virgin olive oil provides the best Mediterranean flavor for both searing the fish and sautéing the aromatics.
How do I know when the fish is fully cooked?
The fish is done when the flesh is opaque and flakes easily with a fork.
Can I use frozen snapper fillets?
Yes, but ensure they are completely thawed and patted dry with paper towels before seasoning and cooking.
Is this dish kidney-friendly?
The recipe is relatively low in sodium (if salt is used sparingly), but those on specific diets should check the potassium content of the tomatoes.
What does 'Livornese' mean?
It refers to a style of cooking from the city of Livorno in Tuscany, Italy, typically featuring tomatoes, garlic, and olive oil.
Can I use a stainless steel skillet?
Yes, a well-heated stainless steel or cast-iron skillet is great for achieving crispy fish skin.
How do I prevent the garlic from burning?
Ensure the heat is reduced to medium before adding the garlic and stir it constantly for only about 2 minutes until fragrant.