Red Snapper with Tomatoes, Olives and Onions

Red Snapper with Tomato Sauce 2
When I eventually move away from Southern California, I’ll be hard pressed to find a season lovelier than early spring around here. The weather provides a nice little in-between – you can still wear light sweaters and leather boots, but you can also fire up the outdoor grill and play cards with your feet in the grass (not that I have any grass to speak of, but here’s to wishful thinking!). You can also start thinking about frolicking in the freezing Pacific Ocean in your best swimsuit again, which then leads to thinking about all the lighter meals you should be making… including this healthy, chock-full-of-flavor red snapper with tomatoes, olives and onions!

Red Snapper with Tomato Sauce

It may seem premature to East Coast friends and family still buried in snow, but I’ve already started thinking swimsuits and whole days spent in the sun. The changes I’ve been making haven’t been drastic (after all, who can go so long without a chocolate bar or a pot of chili?), but I have been introducing lighter meals to my plate and experimenting with fun, healthy recipes.

Red snapper is high in vitamin D and protein, and in this one-pan recipe, full of fresh, vibrant flavors. Served with a salad and lemon orzo, this easy Saveur-inspired dish makes for a perfect pre-spring meal that you’ll feel good about and be craving again and again!

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Red Snapper with Tomatoes, Olives and Onions

Yield: Serves 4

Ingredients:

1⁄4 cup extra-virgin olive oil
1 medium yellow onion, peeled and slivered
4  8-oz. center-cut skinless red snapper filets
1⁄4 cup dry white wine
1  14-oz. can diced tomatoes
1⁄4 cup black olives, pitted and halved
1⁄2 bunch parsley, chopped
Pinch red pepper flakes
Salt

Directions:

Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.

Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks. Uncover and simmer until sauce has thickened slightly, about 3 minutes. Adjust seasonings and sprinkle with remaining parsley.

Enjoy!

Adapted from Saveur