Snapper Livornese
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INGREDIENTS
- Salt ; to taste
- Black Pepper ; freshly ground
- Bones removed
- 1 c Gaeta olives
- 1/4 c Caper berries - (abt 12);
- 1 1/2 lb Red snapper fillets; scaled,
- 1 c Dry white wine
- 2 c Basic Tomato Sauce; see *
- 1 tb Crushed red pepper flakes
INSTRUCTIONS
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat oven to 450 degrees. In a 12-inch skillet, heat Basic Tomato Sauce, olives, caper berries, pepper flakes and white wine to boil. Portion snapper into four equal pieces. Season with salt and pepper and place skin-side up into skillet with sauce. Bake 7 to 10 minutes, until just cooked through and remove from oven. Place one portion on each of four plates, spoon over one quarter of sauce and serve. This recipe yields 4 main course servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5631 broadcast 02-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-10-1998 Recipe by: Mario Batali
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (220g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 55 | ||
| Calories from Fat: 34 (62%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.8g | 5 % | |
| Saturated Fat 0.5g | 3 % | |
| Monounsaturated Fat 2.7g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 294.2mg | 10 % | |
| Potassium 41.4mg | 1 % | |
| Total Carbohydrate 3.3g | 1 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 1.8g | ||
| Protein 0.5g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 55
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