Almost any kind of firm white fish will do for this recipe but I almost always make it with red snapper. Red snapper has a light, mild flavor which makes a perfect complement for the spicier sauce, which is actually the star of this dish — and for me, the capers are the best part. I can never get enough of those salty little buds of goodness! If there is any of the tomato mixture left over, I save it to spoon over pan fried chicken breasts or to top a burger. Sometimes I eat spoonfuls of it all by itself.— L. Weal
2 tablespoons canola oil
4 red snapper filets
Ground black pepper
1 tablespoon minced fresh garlic
1 (15-ounce) can diced tomatoes in tomato juice
1 cup green pitted, or pimento-stuffed, olives, cut in half
2 tablespoons capers
1 tablespoon fresh lemon juice
1 teaspoon red pepper flakes
medium (10-inch) skillet
1. Heat oil in skillet over medium heat. Dry fish with paper towels and then sprinkle both sides with salt and pepper.
2. Place fish in skillet, skin side down, and cook until edges turn opaque — about 4 minutes.
3. Flip fish to other side and cook until lightly browned — about 3 minutes.
4. Transfer fish to platter.
5. Add garlic to skillet and stir for about 1 minute until golden, being careful not to let the garlic burn.
6. Add tomatoes in juice and let simmer uncovered until liquid cooks down — about 15 minutes.
7. Add lemon juice, capers, olives, and red pepper flakes. Stir and let heat through — about 5 minutes.
8. Serve fish with a few spoonfuls of the tomato-olive mixture.
NOTES & TIPS
• Test fish for doneness by poking middle of the filet with fork. If it’s flaky, it’s done.
• The tomato mixture is easily doubled for a crowd, but don’t double the lemon juice. A little goes a long way.