braised red snapper puttanesca

Black sea bass is a good substi- tute for snapper in this recipe. Serve with polenta or couscous

SERVES: 4

INGREDIENTS:

• 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.)
• 2 141/2-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

INSTRUCTIONS:

1. PREPARE THE FISH: Season the snapper fillets all over with salt and pepper. Let sit at room temperature while you prepare the sauce.
2. MAKE THE SAUCE: Heat 2 Tbs. of the olive oil in a 12-inch ovenproof skillet over medium-low 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.
3. BRAISE THE FISH: 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 at 325°F until the fish is almost cooked through, 10 to 15 minutes depending on thickness.
4. SERVE: 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.

NOTE:

• To check if your fish is done, use a paring knife to peek between two bits of flesh in the center of the fillet. The very middle should look ever-so-slightly translucent, which means it’s almost cooked through. The fish will continue to cook as you finish your sauce, so it will be perfectly done by the time you’re ready to serve it

NUTRITIONAL INFORMATION PER SERVING:

• 320 calories | 31g protein | 12g carbs | 17g total fat | 2.5g sat fat | 12g mono fat | 2.5g poly fat | 50mg chol | 1,360mg sodium | 0g fiber.