International
Red Snapper Provencal
a crispy, Mediterranean-style fish fillet with tomatoes, olives, and anchovies
Gather
Ingredients
- 2 Tbsp olive oil
- 12 oz red snapper, bass, or tilapia fillets, cut into 4 portions (3 oz each)
- 1½ Tbsp garlic, minced (about 3–4 cloves)
- ½ C low-sodium chicken broth
- 1 C canned no-salt-added diced tomatoes
- ¼ C black olives, sliced
- ½ Tbsp anchovy paste (optional)
- 2 Tbsp fresh basil, chopped (or ½ Tbsp dried)
- ¼ tsp ground black pepper
Make it
Method
- 1
Heat olive oil in a large, heavy-bottom sauté pan.
- 2
Add fillets, and sauté over high heat for 4–5 minutes on each side or until each side is golden brown and the fish flakes easily with a fork in the thickest part (to a minimum internal temperature of 145° F).
- 3
Remove fillets from the pan, cover to keep warm, and set aside. Drain excess fat from pan, but do not clean.
- 4
Add garlic to sauté pan, and cook for about 30 seconds, until it begins to soften. Do not brown.
- 5
Add chicken broth to the pan, and bring to a boil over high heat. Add remaining ingredients, and return to a boil. Lower heat and simmer for 5 minutes.
- 6
Serve each fish fillet with ½ cup of sauce.
- 7
Tip: Try serving with a side of steamed broccoli and crusty bread or Whole-Wheat Bow Tie Pasta With Puttanesca Sauce .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
