Red Snapper Livornese Recipe

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Most Helpful Positive Review

Jun 02, 2004

Let me preface my review by saying that i don't eat meat so i didn't actually taste the finished dish. But the sauce was amazing after it simmered. Everyone that ate it though agreed that it was restaurant quality. I made one or two changes. After sauteing the onions and garlic i deglazed with about a half a cup of white whine. I also used the entire can of tomatoes and their liquid. And a extra teaspoon of capers and a pinch more chili flakes. It was ferociously devoured, so FIVE stars. :)

—TARDSPASM

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Most Helpful Critical Review

Mar 06, 2006

This recipe has a fatal flaw. Minimal liquid. There are 2 items that are drained, but the liquid is not reserved. There is a mention of simmer, but no liquid. Baking without liquid is results in dry fish.

—STANNICH

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159 Ratings

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Jul 23, 2003

This was phenomenal! Light and flavorful.

—GINAH1

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May 16, 2003

Great recipe! I agree with another reviewer that maybe snapper wasn't the best fish to blend with this taste, but I'm sure it will be great with another fish. Will definitely be trying it! The sauce didn't have enough liquid to simmer though. Next time I will add all the juice from the can of tomatoes or use fresh tomatoes. However, after baking the fish released plenty of liquid.

—Delilah

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Jan 18, 2003

This dish was fabulous!! I used orange roughy instead of snapper (cooked only for about twelve minutes for two whole fillets), and a can and a half of diced tomatoes instead of canned whole tomatoes. I'm new at this seafood thing, and this was the first time I've ever cooked fish. This recipe was so easy and fast, and my boyfriend and I loved it!! I will absolutely make this again, and again, and again, and...

—JENSINGS

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Dec 07, 2005

This was very good. I omitted the capers, and shortcut a bit by using 1 14-oz. can diced tomatoes, drained. Also added a little bit of white wine to the simmer. Put all the sauce on top of the fish instead of some on the bottom (had already put the fish in the dish). 15 minutes in the oven was perfect. Good and easy for a nice, weeknight meal. (Served with lemon-spinach couscous and spinach.)

—22032

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Jan 18, 2003

This recipe had a good flavor - I made it with red snapper and it seemed fishy. I would make this again with grouper or flounder and I would use a little more of the tomato juice to give it a little more sauce.

—MOJO1

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Dec 09, 2002

I used sea bass and my parent's said it tasted better than the sea bass at my own wedding! I substituted fresh tomatoes which I chopped and simmered separately for 10 minutes and I added a little salt. Delicious!

—CROHAN

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Nutrition

Calories
226 kcal
11%

Carbohydrates
8.6 g
3%

Cholesterol
42 mg
14%

Fat
10.4 g
16%

Fiber
2.4 g
9%

Protein
24.9 g
50%

Sodium
555 mg
22%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Snapper Livornese

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 226
Calories from Fat: 94

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 1.6g 8 %
Cholesterol 42mg 14 %
Sodium 555mg 22 %
Potassium 767mg 21 %
Total Carbohydrates 8.6g 3 %
Dietary Fiber 2.4g 9 %
Protein 24.9g 50 %
Sugars 3.8g
Vitamin A 9 %
Vitamin C 31 %
Calcium 13 %
Iron 23 %
** Thiamin 12 %
Niacin 46 %
Vitamin B6 40 %
Magnesium 20 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.