Best 4 Snapper Livornese Recipes
**Snapper Livornese: A Tuscan Delight**
Snapper Livornese is a classic Italian dish that originates from the coastal city of Livorno in Tuscany. It features succulent snapper fillets cooked in a flavorful sauce made with tomatoes, olives, capers, and anchovies, creating a harmonious blend of flavors. This seafood delicacy is often served with crusty bread to soak up the delicious sauce.
Beyond the traditional snapper Livornese, the article also offers variations and alternative recipes to cater to different preferences and dietary restrictions. Seafood lovers can explore recipes for salmon Livornese and shrimp Livornese, while those seeking a vegetarian option can indulge in a delectable zucchini Livornese. For a unique twist, the article includes a recipe for a Livornese-inspired pasta dish, where the flavors of the classic sauce are infused into a hearty pasta dish.
These recipes celebrate the versatility and adaptability of the Livornese sauce, allowing home cooks to experiment with different proteins and ingredients while still capturing the essence of this Tuscan classic. Whether you're a seasoned chef or a beginner in the kitchen, the detailed instructions and helpful tips provided in the article guide you through the process of creating a memorable and authentic Livornese dish.
RED SNAPPER LIVORNESE
A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.
Provided by Ro
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
- Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
- Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g
RED SNAPPER LIVORNESE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a large nonstick skillet over medium high heat and coat with olive oil.
- Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.
RED SNAPPER LIVORNESE STYLE
Select fillets that each weigh four to five ounces. If they are large, cut them in half.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Dredge snapper fillets in flour. Tap off excess. Sprinkle with salt and pepper, and set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place half the fillets, flesh side down, in skillet, and cook until golden brown on both sides, 4 to 5 minutes total. Remove fish, and transfer to a large flat dish. Add 3 tablespoons oil, and repeat cooking the remaining snapper. Remove from the skillet; set aside.
- Add remaining 2 tablespoons oil to skillet; reduce heat to medium. Add garlic; cook, stirring, until lightly browned, about 30 seconds. Stir in tomatoes and wine; season with salt and pepper. Divide mixture evenly between two large skillets; let simmer over medium-low heat until sauce thickens, 20 to 30 minutes.
- Divide parsley between skillets. Place half the fillets, skin-side down, in each skillet, and simmer until the fish is cooked through, 6 to 8 minutes. Remove from heat, and serve immediately.
SNAPPER LIVORNESE
Steps:
- in non-stick skillet, heat oil over medium heat-add garlic and cook until just fragrant-about 30 seconds, stirring constantly stir in tomatoes with their juice, salt and pepper-breaking up tomatoes with side of spoon heat sauce to boiling, reduce heat to low-simmer 10 minutes
Tips:
- Choose the freshest fish possible. Snapper is a delicate fish, so it's important to use the freshest fish you can find. Look for fish that is bright and shiny, with firm flesh.
- Use a variety of vegetables. This recipe calls for a variety of vegetables, including tomatoes, olives, capers, and onions. You can also add other vegetables, such as bell peppers, zucchini, or mushrooms.
- Don't overcook the fish. Snapper is a delicate fish, so it's important not to overcook it. Cook the fish until it is just cooked through, or until it flakes easily with a fork.
- Serve the fish immediately. Snapper Livornese is best served immediately after it is cooked. The fish will be most flavorful and moist when it is served hot.
Conclusion:
Snapper Livornese is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of fresh fish, vegetables, and tangy sauce is sure to please everyone at the table. This recipe is also very versatile. You can use any type of white fish, such as cod, haddock, or tilapia. You can also add or omit vegetables, depending on your preferences. Snapper Livornese is a great way to enjoy the delicious flavors of the Mediterranean. Serve it with a side of rice or pasta, and you have a complete and satisfying meal.
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