Red Snapper with Olive-Tomato Tapenade

Introduction

Red Snapper with Olive-Tomato Tapenade is a delicious dish that is easy to make and packed full of flavour. This Mediterranean-inspired recipe combines the freshness of red snapper with the zesty flavours of olives, tomatoes, garlic, capers, and lemon juice. The result is a savoury and slightly spicy dish that is sure to please. The tapenade can be served as a side or as a topping for the fish. Either way, it is sure to be a hit at any dinner table.

Ease of Preparation

This recipe for Red Snapper with Olive-Tomato Tapenade is incredibly easy to prepare. All you need is a few simple ingredients and a few minutes of your time. The tapenade can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights. When you are ready to serve, simply heat up the pan and cook the fish.

Nutritional Information

Red Snapper with Olive-Tomato Tapenade is a nutritious and delicious meal. Each serving provides approximately 250 calories, 12 grams of fat, 21 grams of protein, and 7 grams of carbohydrates. It also contains a good amount of Vitamin A, Vitamin C, and Iron.

Ingredients

– 4 red snapper fillets

– 2 tablespoons olive oil

– Salt and pepper

– 1/4 cup kalamata olives, pitted and chopped

– 1/4 cup sun-dried tomatoes, chopped

– 2 cloves garlic, minced

– 2 tablespoons capers, rinsed

– 2 tablespoons fresh lemon juice

– 2 tablespoons fresh parsley, chopped

– 2 tablespoons extra-virgin olive oil

– 1/4 teaspoon red pepper flakes (optional)

Preparation Method

Begin by preheating a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Season the red snapper fillets with salt and pepper. Place the fillets in the hot skillet and cook until golden brown and cooked through, about 4 minutes per side.

Meanwhile, make the tapenade. Combine the olives, sun-dried tomatoes, garlic, capers, lemon juice, parsley, extra-virgin olive oil, and red pepper flakes in a medium bowl. Mix until combined.

When the fish is cooked through, top it with the tapenade and serve.

Cooking Tips

For best results, make sure to use fresh red snapper fillets. Frozen fillets can be used, but they may not cook as evenly.

If you don’t have sun-dried tomatoes on hand, you can substitute with fresh tomatoes.

For a spicier tapenade, feel free to add more red pepper flakes.

Flavour/Taste

Red Snapper with Olive-Tomato Tapenade is a savoury and slightly spicy dish. The tapenade is full of flavour from the olives, tomatoes, garlic, capers, and lemon juice. The red pepper flakes add a subtle heat that complements the other flavours.

Best Dishes Paired With

Red Snapper with Olive-Tomato Tapenade pairs well with a variety of side dishes. Try serving it with roasted vegetables, couscous, or a simple salad. It also goes great with crusty bread or a light pasta dish.

Origin of Dish and History

Red Snapper with Olive-Tomato Tapenade is a dish that has its roots in the Mediterranean region. The combination of olives, tomatoes, garlic, capers, and lemon juice is a classic flavour combination found in many Mediterranean dishes.

Popular Alternatives

If red snapper isn’t available, you can substitute it with other types of white fish, such as cod, halibut, or sea bass. You can also try making the tapenade with other types of olives, such as green olives or black olives.