- 2 tbsp extra virgin olive oil
- 12 gaetta or black cured olives (pitted and chopped)
- 2 tbsp capers
- 1 medium sized onion (diced)
- 1 cup marinara sauce
- 4 red snapper fillets
- ¼ cup chopped flat leaf parsley
- 3 cloves garlic (chopped)
- ½ cup pomegranate juice
Love your fish dishes? Head straight up for this tasty dish so that your palate can thank you. Extremely flavorful, this fish dish is perfect for days when you are planning on a special night’s dinner. A dream recipe of every sea food over, this recipe can be easily adapted to many other varieties of fishes! Tastes great with garlic bread or even risotto!
This Italian dish originates from Tuscany where experimenting with different herbs, spices and seasonings are a common thing. It’s no surprise that the Tuscans came up with this amazing dish right off the coast where red snapper is a regular catch. However, because of high mercury levels, it is best that pregnant women and young kids take this fish in moderation.
An excellent source of protein and selenium, Red snapper is also rich in vitamin B12.
How to make Red Snapper Livornese