LIVORNESE RECIPE

RED SNAPPER LIVORNESE RECIPE | ALLRECIPES

Red Snapper Livornese Recipe | Allrecipes image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories Seafood Fish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Nutrition Facts : Calories 225.6 calories, CarbohydrateContent 8.6 g, CholesterolContent 42 mg, FatContent 10.4 g, FiberContent 2.4 g, ProteinContent 24.9 g, SaturatedFatContent 1.6 g, SodiumContent 554.7 mg, SugarContent 3.8 g

RED SNAPPER LIVORNESE RECIPE -

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli. From Ro on allrecipes.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 lb red snapper fillet
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
Add garlic, and saute for 1 minute.
Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
Bring to a boil, and simmer for 10 minutes.
Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
Baste once with the sauce while baking.
Snapper is done when it flakes easily with a fork.

Nutrition Facts : Calories 255.4, FatContent 10.7, SaturatedFatContent 1.6, CholesterolContent 53.2, SodiumContent 515, CarbohydrateContent 8.4, FiberContent 2.3, SugarContent 3.8, ProteinContent 31.3

More about "livornese recipes"

FISH STEAKS LIVORNESE RECIPE -

I love the bold flavors in this recipe! The fish stays nice and moist since you cook it in a sauce. Make the sauce a little runnier if you want to serve it over rice or pasta in addition to the fish. I usually use swordfish, but you can use any firm fish such as cod or halibut.
From food.com
Total Time 50 minutes
Calories 138.5 per serving

Add the fish steaks to the sauce and continue cooking about 10-15 minutes, until fish just flakes.

See details

"ALLA LIVORNESE": THREE RECIPES FROM LIVORNO | VISIT TUSCANY

Triglie alla Livornese. Along with the cacciucco fish stew, mullet in red tomato sauce is the emblematic dish of Livorno. You can cook it in the oven or on the stove in a pan with a good lid. If you cook it in a pan, don’t turn the mullet so as to avoid breaking them. Here is our recipe.
From visittuscany.com

See details

RED SNAPPER LIVORNESE - THE ITALIAN CHEF - ITALIAN RECIPES

19/10/2016 · Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes. Lay the red snapper fillets skin side down in the pan, and add the marinara sauce and white wine. Season with salt and pepper to taste, and place the pan in the oven.
From italianchef.com

See details

COD LIVORNESE - 2 SISTERS RECIPES BY ANNA AND LIZ

01/05/2020 · Make the Livornese Sauce: toss in the capers, olives, fresh parsley, crushed red pepper flakes, and crushed tomatoes. Cover with a lid and simmer on low heat for 5 to 8 minutes. Stirring the sauce occasionally. Taste the sauce and adjust the seasonings to your preference, with salt and black pepper to taste.
From 2sistersrecipes.com

See details

FISH LIVORNESE RECIPE |

23/12/2020 · Preparation. 1. Heat oven to 425* 2. Season both sides of fish with salt and pepper, and place in baking dish which has been lightly coated with olive oil. 3. Mix tomatoes, olives, capers, onions...
From epicurious.com

See details

ALLA LIVORNESE | RECIPES WIKI | FANDOM

Vegan Main Dish Recipes. Sides. Pasteis de Carne. Mozzarella Tomato. Mrs. Truman's Mac and Cheese. Raisin Cheese Slaw. Parmesan-stuffed Onions. Oven Fries. Red Cabbage Casserole.
From recipes.fandom.com

See details

CHICKEN LIVORNESE RECIPES

2016-10-19 · Jump to Recipe · Print Recipe Fragrant and flavorful with olives, capers and a light tomato sauce, Red Snapper Livornese is a seafood lover’s dream and may even make a few converts. A wonderfully pungent dish from Livorno on the western coast of Tuscany, Red Snapper Livornese, was a mainstay on my Father’s menu and one of the ...
From tfrecipes.com

See details

BRANZINO LIVORNESE RECIPE - FOLEY FOOD AND WINE SOCIETY

Directions. Heat 1 teaspoon of olive oil in a sauté pan or skillet over medium high heat until hot but not smoking. Season the branzino with salt and pepper and sear, skin-side first, over medium-high heat for 1-2 minutes. Flip to sear other side for 1-2 minutes or until light brown. Remove from pan and keep warm.
From foleyfoodandwinesociety.com

See details

HOW TO MAKE LIVORNESE SAUCE RECIPES

Tap off excess. Sprinkle with salt and pepper, and set aside. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Place half the fillets, flesh side down, in skillet, and cook until golden brown on both sides, 4 to 5 minutes total. Remove fish, and transfer to a large flat dish.
From tfrecipes.com

See details

CHICKEN LIVORNESE - MAD HUNGRY : MAD HUNGRY

DIRECTIONS. Preheat oven to 375 degrees with rack in middle position. Season chicken with salt and pepper. Heat oil in a 12-inch braiser pan or oven-safe skillet over medium-high heat. Place chicken in skillet, skin side down, and cook for 3-4 minutes or until rich golden brown.
From madhungry.com

See details

CACCIUCCO ALLA LIVORNESE RECIPE - LA CUCINA ITALIANA

31/10/2021 · Scale and remove the bones from the fillets, clean the cuttlefish, octopus, and shrimp. Set the scraps aside. Chop the celery, carrot, and onion, lightly fry them in a wide pan with 4-5 Tbsp. olive oil, add the chopped cuttlefish and octopus, wine, and 1 cup water. Simmer for 20 minutes, remove the cuttlefish and octopus, and set aside.
From lacucinaitaliana.com

See details

CACCIUCCO ALLA LIVORNESE (LIVORNO ... - EASY ITALIAN RECIPES

Step 4. To make the ‘soffritto’ (sautéed base flavouring) for the Cacciucco alla Livornese (Livorno-style fish stew), heat half of the olive oil in a large, heavy based stockpot over medium heat. Add half of the garlic, all of the chopped onion and half of the chilli. Cook for 2 minutes, then stir in the carrot and celery for 3-4 minutes ...
From italianspoon.com.au

See details

MULLET ALLA LIVORNESE - COOKING WITH NONNA

Directions. Clean all the Mullet by removing internal organs, scales and fins. In a saute pan add the olive oil, the garlic and the parsley. Let everything saute for a few minutes. Add the crushed tomatoes and continue to cook for about 5 minutes. Add the Mullet side by side at the bottom of the pan. Spread some of the sauce over the Mullet.
From cookingwithnonna.com

See details

MARIO BATALI'S SNAPPER LIVORNESE - LA BELLE CUISINE

La Belle Cuisine - More Fish Recipes. Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith." Mario Batali's Snapper Livornese "One cannot think well, love well, sleep well, if one has not dined well." ~ Virginia Woolf
From labellecuisine.com

See details

10 STANLEY TUCCI RECIPES FROM ‘SEARCHING FOR ITALY’ - LA ...

29/09/2021 · Here you’ll find our cacciucco alla Livornese recipe. 9. Bistecca alla Fiorentina. In the final Tuscany-themed episode, Tucci enjoys bistecca alla Fiorentina, the traditional Florence-style steak, with chef Fabio Picchi. Here’s you’ll find our bistecca alla Fiorentina recipe along with some tips for perfecting the steak. 10. Delizia al Limone
From lacucinaitaliana.com

See details