Snapped Livornes, Lhj

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Snapped Livornes, Lhj Ingredients

2 tb Olive oil; divided	Salt and freshly ground
1/4 c Finely chopped onion	1 1/2 lb Snapper fillets
4 tb Chopped parsley; divided	1/4 c All-purpose flour
1 tb Minced garlic	1 tb Butter or margarine
1 pn Red pepper flakes	1/4 c Pitted; coarsely chopped
1 cn Tomatoes in juice; (14 to 16	Gaeta or green Sicilian

Instructions for Snapped Livornes, Lhj

1. Heat 1 tablespoon oil in skillet over medium heat. Add onion, 2 tablespoons parsley and the garlic and pepper flakes; cook, stirring until tender, 5 minutes. Add tomatoes and 1/8 teaspoon salt; cook, breaking up tomatoes with a spoon, until thick, 15 minutes. 2. Sprinkle fish with salt and pepper. Dip both sides in flour, shaking off excess. Heat remaining 1 tablespoon oil with butter in large nonstick skillet over high heat. Add fish in batches and cook until golden, 3 minutes per side. Stir olives and remaining 2 tablespoons parsley into sauce and serve with fish. Prep time: 30 minutes Cooking time: 12 to 18 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : In Livorno, a busy Tuscan port city, fish such as snapper or mullet is served with tomatoes, garlic and parsley. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" on Dec 2, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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