Snapper Livornese

• 1 tbsp. olive oil
• 1 large garlic clove
• 1 can diced tomatoes
• .13 tsp. crushed red pepper
• 4 red snapper or flounder fillets
• .13 tsp. salt
• 1/2 c. fresh basil leaves
• 1/4 c. Kalamata or Gaeta olives
• 2 tsp. capers

1. In nonstick 12-inch skillet, heat oil over medium heat until hot.
2. Add garlic and cook 1 minute, stirring.
3. Stir in tomatoes with their juice and crushed red pepper; heat to boiling over medium-high heat.
4. Reduce heat to low and simmer, uncovered, 8 to 10 minutes or until mixture thickens slightly.
5. Meanwhile, with tweezers, remove any bones from snapper fillets.
6. Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt.
7. Cover and cook 8 to 10 minutes or just until fish turns opaque throughout.
8. With wide slotted spatula, transfer snapper to warm platter.
9. Stir basil, olives, and capers into tomato mixture; spoon over snapper.

olive oil, garlic, tomatoes, red pepper, red snapper, salt, fresh basil, olives, capers

Taken from www.delish.com/recipefinder/snapper-livornese-561 (may not work)