How To Make Livornese Sauce Recipes

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RED SNAPPER LIVORNESE



Red Snapper Livornese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 (8-ounce) portions red snapper fillets
Salt and pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
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

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.

LIVORNESE RECIPE



Livornese Recipe image

Make your meal special by serving a livornese or Italian seafood dish. Savor tasty flavors through its mix of cod, white wine, and tomatoes.

Provided by Nathan

Categories     Pan-Fry & Skillet

Time 20m

Yield 2

Number Of Ingredients 10

8 oz (½ pound) clean cod
3 sliced garlic cloves
3 tbsp extra virgin olive oil
2 tbsp capers
6 pitted and sliced kalamata olives
⅔ cup white wine
(1 bunch) freshly chopped, and extra for garnish parsley
⅛ tsp crushed red pepper flakes
1 cup crushed, or 1 cup marinara sauce tomatoes with liquid
to taste sea salt and fresh cracked pepper

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. Enjoy!

Nutrition Facts : Calories 409.00kcal, Carbohydrate 13.00g, Cholesterol 49.00mg, Fat 24.00g, Fiber 3.00g, Protein 23.00g, SaturatedFat 3.00g, ServingSize 2.00, Sodium 636.00mg, Sugar 6.00g, UnsaturatedFat 17.00g

RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli. From Ro on allrecipes.com.

Provided by ngibsonn

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 lb red snapper fillet
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 255.4, Fat 10.7, SaturatedFat 1.6, Cholesterol 53.2, Sodium 515, Carbohydrate 8.4, Fiber 2.3, Sugar 3.8, Protein 31.3

BACCALà ALLA LIVORNESE



Baccalà alla Livornese image

Salted cod was an important item in Italian pantries in the past centuries. It probably represented the only way many Italians could have fish on their tables. It kept well, and it was affordable. This recipe is typical from the city of Livorno, in Tuscany. It only has a few ingredients, so you will want to source the best of...

Provided by Pierre Ley

Categories     Fish

Time 30m

Number Of Ingredients 8

1 lb salted cod
1/2 lb tomatoes, canned whole
1 clove garlic
2 rosemary sprigs
1 Tbsp italian parsley, chopped
flour, to dust cod
salt and pepper, to taste
5 Tbsp olive oil, extra virgin

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.

RED SNAPPER LIVORNESE



Red Snapper Livornese image

A tangy, easy recipe for almost any firm-fleshed fish fillets: red snapper, sea bass, grouper. Adaptable for sole, flounder, tilapia, and other thin fillets by adjusting cooking time. Serve with white rice or couscous, and a salad or steamed broccoli.

Provided by Ro

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
½ small onion, diced
2 cloves garlic, minced
5 whole canned tomatoes, drained and chopped
2 tablespoons capers, chopped
½ cup sliced black olives, drained
¼ teaspoon crushed red pepper flakes
½ tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 225.6 calories, Carbohydrate 8.6 g, Cholesterol 42 mg, Fat 10.4 g, Fiber 2.4 g, Protein 24.9 g, SaturatedFat 1.6 g, Sodium 554.7 mg, Sugar 3.8 g

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