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Pan Roasted Snapper with Olives

Featured in the Honolulu Star-Advertiser on February 18, 2015.

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Ingredients:

Pan Roasted Snapper with Olives

  • 1 whole snapper (3-4 pounds) cleaned, scaled and diagonally scored
  • Sea salt to taste
  • Flour for dredging
  • 6 tablespoons olive oil
  • 3/4 cup chopped black olives
  • 3 tablespoons capers, rinsed and drained
  • 4 lemons, 2 zested and segmented, 2 juiced
  • 1 orange, zested and segmented
  • 1/2 cup champagne vinegar
  • Pinch of dried chili flakes
  • 1/4 cup minced flat-leaf parsley

Directions:

  1. Preheat oven to 450°F.
  2. Season fish with salt and dredge in flour; shaking off any excess.
  3. In a large oven-proof skillet over medium-high, heat olive oil until just smoking.
  4. Lay fish carefully in pan and cook one side until golden brown.
  5. Flip only once so browned side is facing up.
  6. Add olives, capers, zests, citrus segments, juice from remaining lemons, vinegar, and chili flakes.
  7. Transfer skillet to oven.
  8. Roast until fish is just cooked through, 10-15 minutes.
  9. Remove from oven; allow to rest about 5 minutes.
  10. Top with parsley and serve.

Make 5 servings.

Approximate Nutrient Analysis per serving (based on 4 pound snapper and not including salt to taste):
400 calories, 21 g fat, 3 g saturated fat, 55 mg cholesterol, 400 mg sodium, 22 g carbohydrate, 3 g fiber, 5 g sugar, 32 g protein

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