TUSCAN SNAPPER
½ cup chopped tomato
6 pitted black olives
1 tbsp. freshly chopped parsley
2 tsp. olive oil
¾ lb. snapper fillets
Salt and freshly ground black pepper
Chop tomato, olives and parsley together. Heat a nonstick skillet over medium-high heat and add olive oil. Place the snapper fillets in the skillet to brown for 2 minutes. Turn and sprinkle cooked side with salt and pepper to taste.
Spoon tomato mixture over snapper. Cover with a lid and cook 4 minutes or until the flesh is opaque, not translucent.
Makes 2 servings.
Note: Sole, halibut, cod, mahi mahi or other firm white fish can be used. Increase the cooking time to 10 minutes for fish that is 1-inch thick.
— Linda Gassenheimer,
McClatchy-Tribune News Service
