Tuesday, May 14, 2013

Spicy Red Snapper

With the weather slowwwwllllyyyy changing into spring, I love switching from the hearty soups and crockpot meals to the light, fresh dishes of spring and summer!

The garden is planted and soon we will be able to reap the benefits of it's bounty, but until then we must make due with the supplies at the store.

Being in Nashville we find ourselves a bit landlocked and isolated from the delicious fresh seafood available for all those coastal living folks, but even still we are able to get our hands on some tasty fish pretty frequently.

With that said, I have been trying to incorporate more seafood into my diet but sometimes find pasta easier to prepare after a long day at work.  My sister-in-law introduced me to this delicious meal most recently and it has opened my eyes to all different ways that fish can be prepared in a quick and painless process for something incredibly tasty!


Spicy Red Snapper

2 tablespoons extra virgin olive oil
1 onion, chopped
2 cloves crushed garlic
1/2 tablespoon crushed red pepper flakes
1 tablespoon minced capers
1 (14.5 ounce) can stewed tomatoes
1/2 cup white wine
salt and pepper to taste
4 (6 ounce) fillets red snapper

In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers. 
 
Add more olive oil if needed.
 
Saute over medium heat until onion is soft. Add the tomatoes with juice, and the wine. 
 
Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.
Once sauces begins to thicken add the snapper fillets and push them down into the pan. 
 
Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.
Then of course there must be pictures of my favorite little munchkin and his new slide!
   
Can't leave out the puppies!
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