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RED SNAPPER IN SPICY PUTANESCA SAUCE
CHEF JOSH ROSENSTEIN OF WHAT'S FOR DINNER TONIGHT COOKS A HEALTHY ONE PAN WONDER
Ingredients
2 filets of red snapper, 6 ounces each
1 bottle of your favorite puttanesca sauce
10 jalapeno stuffed olives sliced
1 tablespoon of brined capers drained and chopped
1/2 pound of fregola sarda or Israeli couscous or as a last resort macaroni
3 sprigs of parsley chopped
3 tablespoons of olive oil
Directions
Bring a large pot of salted water to a boil and add fregola sarda (follow directions on the bag)
Season fish with salt and pepper
In a large cast-iron skillet over high heat get 1 tablespoon of the oil hot and sear the fish with the presentation side down, about 5 minutes
Flip the fish and add the olives, capers and puttanesca sauce
Drain fregola sarda and toss with remaining oil and parsley, serve with fish
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