Recipe: Red Snapper with White Wine and Capers


Fresh snapper fillets are sautéed with garlic, crushed tomatoes, white wine and capers.  Equally good with tilapia, cod or another white fish.  I believe the original of this came from Rachel Ray, so credit where it is due!

Serves: 4


  • 1 tablespoon olive oil
  • 4 8 red snapper fillets – 4-6 ounces each
  • 1 tablespoon olive oil
  • 3 cloves garlic – minced
  • 1 cup white wine – dry, like a Pinot Grigio
  • 14 ounces canned diced tomatoes in juice
  • 3 tablespoons capers
  • 1/4 cup flat leaf parsley — chopped


Heat a large nonstick skillet over medium high heat and coat with olive oil.

Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish.

Return pan to heat and reduce heat to medium. Add olive oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, about 2-4 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.


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