Today's Tuscan Pan-Seared Snapper is the perfect dish for summertime dinner! Chef Marcus says that seafood becomes more popular in summer thanks to customers' swimsuit-ready diets, and international flavors are continuing to trend. So, why not combine the two with this flavorful dish?
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¼ cup extra-virgin olive oil
1 medium yellow onion, peeled, slivered
4 (8 oz) center-cut skinless red snapper filets
¼ cup dry white wine
1 can diced tomatoes
¼ cup black olives, pitted and halved
½ bunch parsley, chopped
A pinch of red pepper flakes
2266856 Snapper Red Fillet Skin-on Fresh
5535679 Capers Nonpareil Imported
7030651 Pepper Banana Mild Ring
5889738 Arezzio Tomato Sundried Julienne
5876135 Sysco Imperial Olive Ripe Large Pitted Fancy
4029761 Sysco Imperial McCormick Seasoning Blackened Redfish
- Score the skin side of the snapper so it does not curl, season with blackened seasoning and sear in a hot pan.
- Meanwhile, saute the onions over medium heat until slightly soft, about 2 minutes.
- Add onions to pan of snapper, then add wine, tomatoes, olives, half the parsley, and red pepper flakes. Season to taste with salt, then bring it all to a simmer.
- Reduce heat to medium low and simmer until fish is fully cooked, about 10 to 15 minutes. Be sure to spoon the sauce over the fish as it cooks.
- Uncover and simmer until sauce has thickened, about 3 minutes.
- Plate and serve.