Red Snapper in Caper and Chile Sauce
Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy

Red snapper and redfish, also called ocean perch, are popular fish on the eastern U.S. seaboard and in this preparation the fish fillet is cooked with a soffritto of onion, garlic, and parsley and then sautéed for about 10 minutes with a spicy white wine sauce. Sole, flounder, and fluke can be used too and Pacific snapper on the west coast.

[photo: Clifford A. Wright]

Yield: Makes 3 to 4 servings
Preparation Time: 30 minutes

1/4 cup extra-virgin olive oil

1 small onion, finely chopped

1 small garlic clove, finely chopped

1 tablespoon finely chopped fresh parsley

1 pound redfish or red snapper fillets

1 1/2 tablespoons capers

2 salted anchovy fillets, rinsed

1 dried red chile, crumbled

1 cup dry white wine

Salt and freshly ground black pepper to taste

1. In a saute pan, heat the olive oil over medium heat, then cook the onion, garlic, and parsley until soft, stirring frequently, about 5 minutes.  Add the fish, capers, anchovy, chile, 1/3 of the wine, and season with salt and pepper.  Increase the heat to medium-high and cook until the wine is almost evaporated.

2. Add the next 1/3 of the wine and cook until it evaporates, turning the fish often.  Pour in the remaining 1/3 wine and continue cooking until the sauce looks thick, about 8 minutes.  Remove the fish to a platter and pour the sauce over it.  Serve immediately.

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Posted: 12/29/2006