Ingredients
- 1/2 teaspoon minced garlic
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fresh thyme
- 1/8 teaspoon cayenne pepper
- 4 red snapper fillets (6 ounces each)
- 2 teaspoons olive oil, divided
- 1/2 medium sweet red pepper, julienned
- 3 green onions, chopped
- 1 garlic clove, minced
- 1/2 bulb of fennel diced fine
- 2 chopped roma tomatoes fresh
- 1/2 cup chopped Kalamata/Castelvetrano olives
- 1/4 cup minced chives
Directions
Combine the lemon zest, garlic, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
In the same pan, sauté the red pepper and onions & fennel in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives. Yield: 4 servings.
Gianluca Paris is the Executive Chef and owner of Luca’s Mediterranean Café, a fine dining restaurant, The Market at Luca’s, offering light bistro style fare and gourmet take out and Luca's Culinary Journey Catering in Keene, New Hampshire, where he lives with his wife Lindy and his two children. He is the recipient of many accolades, including “Excellence in Dining” and “Best Service/Wait staff” every year since 2002 from Market Surveys of America, along with “Best Mediterranean Restaurant,” “Best Fine Dining Restaurant,” “Best Caterer in New Hampshire,” and, for four years, “Best Restaurant in the Monadnock Region” from New Hampshire Magazine.