Snapper Puttanesca: Pungent and Powerful

Red snapper, or rock fish, is generally regarded as one of our most sustainable fish.  Good old snapper is also one of the most reliable fish in the marketplace, as it has a sweet, mild flavor and just enough texture to keep it from falling apart while cooking.  So versatile, it blends with other seafood in fish soups and stews, and it is assertive enough to stand up to full-flavored sauces such as the highly touted Puttanesca.

Snapper Puttanesca

Snapper Puttanesca

Known as an ultra-fast fix for pasta, our tomato-based sauce starts with the usual olive oil and garlic sauté.  A couple of anchovies are mashed about to melt and dissolve into the oil and virtually disappear, only to leave behind the mysterious essence that keeps us begging for more. Diced tomatoes are introduced for a quick simmer along with olives, capers, and as much hot red pepper flakes as you can bear. Point it up with a bit of lemon, if you like.

The snapper fillets are added to the pan and it’s all tucked into the oven for a quick braise—just enough time to set the table, find salad, and pour your favorite beverage. 

Braised Red Snapper Puttanesca

Inspired by Fine Cooking, Make It Tonight

Ingredients
4 – 5 oz Red Snapper or Black Sea Bass fillets ( about 3/4″ thick)
salt and pepper

Puttanesca Sauce
3 tablespoons olive oil, divided
3 cloves garlic
2 anchovy fillets, minced
2 – 14 oz canned diced tomatoes
3 ounces Kalamata olive, pitted, halved lengthwise (1/2 cup)
1 teaspoon oregano or ½ teaspoon dried oregano
1 tablespoon capers, rinsed
1/4 teaspoon crushed red pepper flakes, or to taste
1 lemon

Directions

  1. Preheat oven to 325 degrees.  Season fish with salt and pepper, and drizzle with lemon juice.
  2. For sauce:  In 12″ ovenproof skillet with cover, heat 2 tablespoons olive oil over medium low heat.  Add the garlic, cooking to soften @ 1 minute. Add the anchovies, pressing and stirring to dissolve.
  3. Add tomatoes and liquid, olives, oregano, capers, and pepper flakes.  Bring to brisk simmer, and cook, stirring occasionally, until the tomatoes are tender and sauce has thickened, @ 8 minutes.
  4. Nestle the fish in the sauce, spoon some over the fish.  Drizzle with remaining olive oil; cover and braise until almost cooked through, 10-15 minutes.
  5. Transfer to serving bowls. If liquid remains quickly reduce sauce; stir in 1-2 teaspoons lemon juice and spoon over the fish.  Serves 4
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