RED SNAPPER IN SPICY PUTANESCA SAUCE

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

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