Name: Red Snapper With Black Olives, Capers, And Tomatoes
Cuisine: International
Ingredients: 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped; 2 1/2 teaspoons bottled capers, rinsed; 2 tablespoons plus 1 1/2 teaspoons red onion, finely diced; 8 ripe plum tomatoes, cut into medium dice; 10 large basil leaves, roughly chopped; 1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped; 1/2 cup extra-virgin olive oil; 1 tablespoon plus 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper plus more to taste; 1 teaspoon red pepper flakes; 10 (6-ounce) red snapper fillets, skin on; 1 cup canola oil; 6 tablespoons fresh lemon juice (from 2 lemons)

Ingredients

25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped

2 1/2 teaspoons bottled capers, rinsed

2 tablespoons plus 1 1/2 teaspoons red onion, finely diced

8 ripe plum tomatoes, cut into medium dice

10 large basil leaves, roughly chopped

1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped

1/2 cup extra-virgin olive oil

1 tablespoon plus 2 teaspoons kosher salt

1 1/2 teaspoons freshly ground black pepper plus more to taste

Red Snapper With Black Olives, Capers, And Tomatoes

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