Categories: Quick, Seafood

Ingredients

• 1 tbsp olive oil
• 1 large garlic clove, finely chopped
• 1 can (14.5 oz) diced tomatoes
• 1/8 tsp crushed red pepper
• 4 red snapper or flounder fillets (about 6 oz each)
• salt
• 1/2 cup fresh basil leaves, thinly sliced
• 1/4 cup kalamata or Gaeta olives, pitted and coarsely chopped
• 2 tsp capers, drained

Directions

1. In nonstick skillet, heat oil over medium hat until hot.

2. Add garlic and cook 1 minute, stirring.

3. Stir in tomatoes with their juice and crushed red pepper; heat to boiling over medium-high heat.

4. Reduce heat to low and simmer, uncovered, 8-10 minutes or until mixture thickens slightly.

5. Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt.

6. Cover and cook 8-10 minutes or just until fish turns opaque throughout.

7. With wide slotted spatula, transfer snapper to warm platter.

8. Stir basil, olives, and capers into tomato mixture; spoon over snapper.

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