Fish Livornaise Recipe 55 Recipes

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

RED SNAPPER LIVORNESE

Steps:

• Heat a large nonstick skillet over medium high heat and coat with olive oil.
• Score the snapper skins in a 1-inch crosshatch with a sharp knife. Season both sides of snapper with salt and pepper. Cook skin side down 4 or 5 minutes until skin is crisp. Turn fillets and cook on reverse side 3 minutes or until fillets are firm and flesh is opaque. Transfer fillets to a warm, shallow serving dish. Return pan to heat and reduce heat to medium. Add extra-virgin oil and garlic to the pan and saute garlic 2 minutes. Add wine and reduce by half, 2 minutes. Add tomatoes, capers and parsley and simmer a minute or 2 more. Pour sauce over fish and serve.

COD LIVORNESE

Steps:

• Season cod with some salt and black pepper.
• In a large 10-inch deep non-stick skillet, heat olive oil on medium heat and toss in the garlic. Saute garlic for about 1 to 2 minutes.
• Add in the codfish and sear cod for 1 minute. Pour in the white wine, and allow the wine to reduce a little, about 1 to 2 minutes until it softens.
• Toss in the capers, fresh parsley, kalamata olives, crushed red pepper flakes, and crushed tomatoes.
• Cover with the lid, and reduce the heat to low. Simmer the sauce with Cod for about 5 to 8 minutes. Codfish should turn opaque and be fully cooked. Taste the tomato sauce, and adjust if needed, season with salt and black pepper to taste.
• Using a large spatula, carefully transfer fish to a serving plate, spoon sauce over the fish. Garnish with a sprinkle of chopped parsley on top. Serve immediately.
• Serves 1 to 2

BACCALà ALLA LIVORNESE

Steps:

• 1. Cod should be soaked for 3 days in cold water (keep in the fridge and change water twice a day)prior to using. When making the stew, start by removing the skin, and the bones, from your cod. Cut into large chunks and dust with flour.
• 2. Heat oil in your favorite stewing pot, add garlic clove split in two. When it starts sizzling, add the pieces of cod. Add the rosemary sprigs. Season with pepper (don't add salt at this point as the cod is very salty). Lightly brown fish on both sides. Remove cod and reserve.
• 3. Add the tomatoes, and make sure you scrape off all the bits of fish that stuck to the bottom of the pot and they blend in with the tomatoes. Crush tomatoes with a wooden spoon to obtain a nice sauce, cover and and leave to simmer for 5 min.
• 4. Add the cod, cover and allow to cook for another 5 mins. The cod will "soak up" all the flavor from the sauce! Check sauce for salt (it probably won't be necessary to add any)before serving, and garnish with the chopped parsley. Watch a video of how I prepare this dish by clicking on the "video" icon underneath the picture on this page.

FISH STEAKS LIVORNESE

Steps:

• Heat olive oil and saute chopped onion until translucent.
• Add wine and boil until reduced by at least half.
• Add remaining ingredients except for the fish steaks.
• Simmer for about 15 minutes, until thickened. Cover if you want to keep it "saucy".
• Add the fish steaks to the sauce and continue cooking about 10-15 minutes, until fish just flakes.

FISH LIVORNAISE RECIPE - (5/5)

Steps:

• Preheat oven to 425 Heat OO in skillet over medium heat, saute onion until tender. Stir in garlic and italian seasoning and tomatoes cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 basil. Reduce heat, blend in parmesan cheese and cook until the mixture is reduced to a thick sauce, about 15 minutes. Place fish in pyrex. Cover with sauce and top with remaining basil leaves. Bake 15 minutes in oven.

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes.
• Add garlic, and saute for 1 minute.
• Stir in tomatoes, capers, black olives, red pepper flakes, and parsley.
• Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish.
• Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets.
• Baste once with the sauce while baking.
• Snapper is done when it flakes easily with a fork.