Reviewed: Mar. 26, 2006

I substituted Orange Roughy for the Snapper, didn't drain the juices from the tomatoes, and added salt & pepper to taste. It was FANTASTIC! Excellent flavor, very easy and fast! I even got my wife to eat it, who usually hates anything that even smells like fish. I couldn't believe it if I didn't see it with my own eyes.

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David Kelley

Cooking Level: Beginning

Home Town: Oakland, California, USA

Living In: Hercules, California, USA

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Reviewed: Mar. 22, 2006

Yum! I followed the recipe but for only 2 pieces of snapper (1/2 lb) so lots of sauce, and served it all over rice. Very easy and delicious.

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SweetPea

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Reviewed: Mar. 21, 2006

I found this to be a very simple recipe with excellent flavour. I used left over fresh salsa from the night before and added the capers and olives to that and cooked it for the 10 minutes. I found there to be enough sauce to keep the fish very moist during the cooking. thanks!! I will make this again.

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LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

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Reviewed: Mar. 6, 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.

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STANNICH

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Reviewed: Feb. 18, 2006

This was one of the best fish dishes I've had. I've made it 3 times and ate it all myself.

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DREAMER9

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Reviewed: Feb. 13, 2006

This was delicious...definitely 5 star quality!!!

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Gosha

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Reviewed: Dec. 7, 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.)

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22032

Cooking Level: Intermediate

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 5, 2005

I've made this a couple times now and the response is always the same... excellent. I use, however, Halibut for the fish. I can't imagine any other black olive than Kalamata so that's what i use. There is nothing that needs changing in the recipe (which is hard to come by). Serve with side of spinich and maybe some rice! Great healthy meal.

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MUSIKLUV

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Reviewed: May 20, 2005

Good, tasty. May need a little more salt. The Snapper came out tough and I may cover it when I cook it next.

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Hannen

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 2, 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. :)

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TARDSPASM

Cooking Level: Expert

Home Town: Myrtle Creek, Oregon, USA

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Reviewed: Mar. 10, 2004

We liked this. I am cutting calories so I substituted mushrooms for the black olives. I did add the juice of the tomatos as others suggested. My husband wants this again and he isn't big on fish. We loved the garlic flavor but next time I will add more red pepper flakes.

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THEFAMILYCHEF

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Novi, Michigan, USA

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Reviewed: Jul. 14, 2003

Wow...what a light and healthy but quite tasty fish recipe. I used tilapia in place of the red snapper. I added the juice from the tomatoes to make more of a sauce, as others had recommended. (Also used the entire can of whole tomatoes, too, roughly chopped.) 400 degrees for 15 minutes was all it took. Excellent recipe. Enjoy!

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 24, 2003

DH and I both liked this very much. I am trying to learn to be a fish eater. I used frozen fillets, and just thawed them before using. I used 1 can of chopped tomatoes, drained, and 1/16th tsp red pepper (powder) instead of the crushed red pepper. Only dd refused to eat it, and that was mainly on principle. If I were to try to improve this recipe, I might crush up the tomatoes a bit, and add a bit of the juice, to make it more of a sauce, as opposed to chopped simmered ingredients that sort of sit on top of the fish.

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HIS_KID

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Reviewed: Jun. 19, 2003

Good recipe -- Good sauce. Instead of Red Snapper, I used Tilapia (another white fish that needs "help" to flavor it up!) I liked this recipe better than my hubby, but he isn't particularly fond of white fish either. Anyhow, this sauce was a clever way to get more vegetables into the family. Thanks Ro!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: May 16, 2003

Very easy and very tasty. I will make this again. I didn't have any black olives so I substituted sliced mushrooms and it turned out great. Thanks for the recipe.

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MDASILVA11

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Reviewed: May 15, 2003

I made this right by the recipe. We thought it was a little to much tomatoes. I don't think I will make it again.

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CLKICK

Home Town: Andalusia, Alabama, USA

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Reviewed: May 9, 2003

I love fish and this is a great recipe. The only changes that I made were to limit fat/calories. I didn't use oil, rather I sauteed in Olive Oil Pam spray and I omitted the olives. Also, I used a large can of crushed tomatoes instead and I use dried herbs. It gave it a nice thick hearty sauce. Very tasty and liked by all who ate it. Served over steamed spinach, it is a healthy and yummy meal.

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IGPSI

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Reviewed: Apr. 19, 2003

Thanks Ro! This dish is fantastic! I used sea bass and added a little white wine and it came out perfect. It was my first experience cooking fish and we were very pleased. To those of you who said it needed more salt, try adding kalmata olives-excellent!

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GOODFRTUNE

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Reviewed: Mar. 2, 2003

My husband and I will make this again and again, a keeper. I used very expensive fish, Sea Bass, but I'm sure this will be just as good with red snapper.

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cindy cookin

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Reviewed: Feb. 19, 2003

Needs more salt. The flavor was exactly what I was looking for in terms of pure flavor, but even WITH the addition of capers and olives, it still needed some salt. I liked the spicy kick that the dash of pepper flakes gives it.

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DRIBBS

Cooking Level: Expert

Home Town: Lansdowne, Pennsylvania, USA

Living In: Morton, Pennsylvania, USA

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Red Snapper Livornese

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