Red Snapper Livornese

Red Snapper Livornese

I started The Italian Chef website in 1999 and Red Snapper Livornese was one of the first recipes I posted. Occasionally, I like to revisit some of the older recipes from the archives, and since this wonderfully pungent dish from Livorno on the coast of Tuscany is the main course for my Christmas Eve fish dinner every year, this is the perfect time to bring it front and center. We spend Christmas Eve with my wife, Sandy’s family. They are Portuguese and their tradition is to have octopus, something I can’t eat due to allergies. So, my first Christmas Eve dinner at my mother in-laws, I made a platter of Snapper Livornese to serve alongside the octopus. It was a big hit, and is now expected of me and we have been enjoying this hybrid Portuguese/Italian Christmas Eve fish dinner ever since. This dish could also be one component in a traditional Feast of The Seven Fishes blowout, if you want some more ideas to go along with it, please check out my cousin Sal’s Christmas Eve Dinner menu. Red Snapper Livornese Recipe Serves 4 2 tablespoons extra-virgin olive oil 1 small yellow onion, diced 12 gaetta olives, pitted and chopped 2 tablespoons capers 4 Red Snapper fillets 1 cup marinara sauce 1 cup dry white wine salt and freshly ground black pepper to taste Preheat the oven to 350°F. Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking...