Braised Red Snapper Puttanesca

Braised Red Snapper Puttanesca is a flavorful and vibrant dish that combines the delicate texture of red snapper with a rich and tangy puttanesca sauce. The dish is easy to prepare and results in a satisfying meal that is perfect for seafood lovers. To start, the red snapper fillets are seasoned with kosher salt and freshly ground black pepper. Allowing them to sit at room temperature helps the flavors to penetrate the fish while preparing the sauce. The puttanesca sauce is prepared by sautéing minced garlic in olive oil until softened, then adding petite-diced tomatoes, anchovies, Kalamata olives, chopped basil, capers, and crushed red pepper flakes. The sauce is simmered until the tomatoes are tender and the flavors have melded together into a rich and savory concoction. Next, the snapper fillets are nestled into the sauce, allowing them to cook gently and absorb the flavors of the sauce. The dish is then covered and braised in the oven until the fish is almost cooked through, resulting in moist and tender fillets.

To serve, the snapper is carefully transferred to shallow serving bowls, and if desired, the sauce can be simmered further to thicken it to your preference. The sauce is enhanced with a final addition of fresh basil, chopped mint, and red-wine vinegar, creating a bright and herbaceous finish.

Braised Red Snapper Puttanesca is typically served hot, with the flavorful sauce spooned generously over the fish. The combination of the tender snapper, tangy puttanesca sauce, and aromatic herbs creates a delightful balance of flavors that will satisfy your taste buds.

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 14 1/2-oz. cans petite-diced tomatoes
• 2 anchovy fillets, minced
• 3 oz. pitted Kalamata olives, halved lengthwise (about 1/2 cup)
• 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. 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.
2. 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. 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 the thickness.
4. 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.

NUTRITIONAL INFORMATION:

PER SERVING

• 320 CALORIES | 31G PROTEIN | 12G CARB | 17G TOTAL FAT | 2.5G SAT FAT |
  12G MONOFAT | 2.5G POLY FAT | 50MG CHOL | 1,360MG SODIUM|0G FIBER

NOTE:

• Black sea bass makes a good substitute for snapper in this recipe. Serve with polenta or couscous.