Red Snapper with Tomato Caper Sauce

For the Fish:


• 4 (4-ounce) portions red snapper fillets
• Olive oil
• Salt and pepper

For the Sauce:

• 1 tablespoon extra-virgin olive oil
• 3 cloves chopped garlic
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes in juice
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

Heat a large nonstick grill pan over medium high heat.

Brush both sides of the snapper filets with olive oil and season with salt and pepper. Cook on the hot grill pan 3 minutes per side. Remove the pan from the heat, cover with foil, and let rest 5 minutes.

Meanwhile, heat a sauté pan over medium high heat. Add olive oil and garlic to the pan and sauté garlic 2 minutes. Add wine and reduce by half, 4 minutes. Add tomatoes, capers and parsley and simmer 2 more minutes.

Pour sauce over fish and serve. Enjoy!