Olives, currants and capers add an outstanding twist to this presentation of red snapper. The potatoes and black beans mellow the dish out.
8 tomatoes, chopped
2 garlic cloves, diced
3 tbsp. capers
1⁄4 cup green olives, sliced
3 tbsp. currants, plumped
Olive oil, as needed
12 6-oz. red snapper filets
3⁄4 cup scallions, sliced
Herbed new potatoes, as needed
Seasoned black beans, as needed
1. In a sauce pan over medium heat, combine tomatoes, garlic, capers, olives and raisins. Simmer approx. 20 min. until sauce reaches desired consistency. Reserve warm.
2. Film a skillet will oil and heat over a medium-high flame. Season snapper filets. Sauté meat side down, until done, approx. 5-7 min. each.
3. Plate fish, cover with tomato sauce and garnish with scallions. Serve with herbed potatoes and black beans.