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Red Snapper with Red Sauce

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As you may have noted, I have been doing a lot of traveling this month and thus haven’t had time to do a lot of experimenting in the kitchen. So I was obviously excited to cook up a new dish last night for myself and my dinner guest (who will be know at Fletch from this point forth). Fletch requested something healthy, so my mind immediately turned to fish. I decided to purchase two red snapper fillets because it was a less expensive option, and their firm texture and nutty flavor make it a great fish for many different recipes. In sticking with the healthy request, I chose to make a tomato and green olive sauce and serve the fish over a bed of whole wheat couscous. We also topped it with some sautéed zucchini for good measure.

Red Snapper with Tomato and Green Olive Sauce

  • 2 fillets of red snapper (snapper has small bones so take them out if you can, otherwise you can just eat around them once it’s cooked)
  • 1 TB olive oil
  • 1 white onion, chopped
  • 1 tsp anchovy paste
  • 1 cup of white wine
  • 14.5 oz can of diced tomatoes with oregano, basil and garlic
  • 1 TB tomato paste
  • 1 TB fresh oregano, chopped
  • 1/2 cup green olives, pitted and halved
  • zest of 1 orange
  • salt and pepper to taste
  • 1 cup whole wheat couscous (cook as directed)

Sauteed Zucchini

  • 1 TB olive oil
  • 1 zucchini, cut into strips
  • 1 garlic clove, minced
  • 1 tsp fresh oregano, chopped
  • salt and pepper to taste

In a large skillet, heat 1 TB of olive oil over a medium flame. Add onions and saute until softened, about 5 minutes. Add anchovy paste and white wine and bring to a boil. Reduce to about 2/3 cup (3 minutes), then add tomatoes with juice and tomato paste.

Sprinkle fish with salt and pepper, and add to skillet with tomato sauce. Reduce heat to low and cook covered for 10-15 minutes, or until opaque and cooked through.

Meanwhile, heat olive oil in a medium skillet. Add garlic and saute for about 30 seconds, then add zucchini and oregano and continue to saute over low-medium heat for about 10 minutes. Cover and keep warm while you wait for the rest of the meal to be finished.

Once fish is cooked, transfer using a slotted spatula to a foil-covered plate and cover with more foil. Add olives, orange zest and oregano to the skillet and increase heat to high. Boil until sauce is reduced and thickened, about 7 minutes. Place each filet on top of a plate of couscous and top with sauce and zucchini.

Fletch and I selected a 2009 Montecillo Verdemar Albariño ($14.99 at BevMo) to be paired with this meal (we also used the same wine in the sauce). Albariño is a medium-bodied Spanish white wine with good minerality and acidity. With flavors of pears and lychees, it has a long, clean finish with a good mouth-feel. It was the perfect compliment to the tomato sauce, and helped highlight the orange zest in the dish. Plus, anytime you’re cooking with the wine you’re pairing, it’s tends to be a pretty good match.

About Kelsey

Kelsey is a food and wine lover residing in Napa, California, where she does marketing for a boutique wine collective. She previously lived in San Francisco for over six years, where her blogging journey began. She loves to cook seasonal meals and experiment with new wine pairings. She has been drinking and learning about wine with her father since she was 14, and cooking in the kitchen with her mother since she was 6. Both of her parents taught her well about seasoning and flavors, and she continues to learn more with every meal that is made.

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