Red Snapper Livornese

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 4 (8-ounce) portions red snapper fillets
• Salt and pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 3 cloves chopped garlic
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes in juice
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

1. Heat a large nonstick skillet over medium high heat and coat with olive oil.
2. Score the snapper skins in a 1-inch crosshatch with a sharp knife.
3. Season both sides of snapper with salt and pepper.
4. Cook skin side down 4 or 5 minutes until skin is crisp.
5. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque.
6. Transfer fillets to a warm, shallow serving dish.
7. Return pan to heat and reduce heat to medium.
8. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes.
9. Add wine and reduce by half, 2 minutes.
10. Add tomatoes, capers and parsley and simmer a minute or 2 more.
11. Pour sauce over fish and serve.

extravirgin olive oil, red snapper, salt, extravirgin olive oil, garlic, white wine, tomatoes, capers, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/red-snapper-livornese-recipe2.html (may not work)