Entrée: United States – Pan-Seared Red Snapper with Tomato Caper Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

2 red snapper fillets, about 12 oz total (340 g total)
2 tbsp (30 ml) olive oil
1 cup (240 ml) canned crushed tomatoes
2 tbsp (30 ml) capers, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil leaves, for garnish

Instructions

1. Season red snapper fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the fillets skin-side down and cook until the skin is crispy and the fish is almost cooked through, about 4 minutes. Flip and cook for another 1-2 minutes. Remove and keep warm.
2. In the same skillet, add the onion and garlic, cooking until softened. Stir in the crushed tomatoes and capers, simmering until the sauce thickens, about 5 minutes. Serve the sauce over the snapper and garnish with fresh basil.