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| Preparation Time: 15 minutes
Cook Time: Approx. 25 minutes Makes 4 main-dish servings 1 tablespoon olive oil 1 large garlic clove, finely chopped 1 can (14½ ounces) diced tomatoes 1/8 teaspoon crushed red pepper 4 red snapper or flounder fillets (about 6 ounces each) 1/8 teaspoon salt ½ cup fresh basil leaves, thinly sliced ¼ cup kalamata or Gaeta olives, pitted and coarsely chopped 2 teaspoons capers, drained |
 1. In nonstick 12-inch skillet, heat oil over
medium heat until hot. Add garlic and cook 1
minute, stirring. Stir in tomatoes with their
juice and crushed red pepper; heat to boiling
over medium-high heat. Reduce heat to low
and simmer, uncovered, 8 to 10 minutes or
until mixture thickens slightly.
2. Meanwhile, with tweezers, remove any bones from snapper fillets. 3. Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt. Cover and cook 8 to 10 minutes or just until fish turns opaque throughout. 4. With wide slotted spatula, transfer snapper to warm platter. Stir basil, olives, and capers into tomato mixture; spoon over snapper. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||