Tuesday, March 29, 2011

Spicy Skillet Red Snapper with Tomatoes, Olives & Garlic

This is one of those meals that has it all. Healthy, elegant, flavorful and super fast makes it a hard weeknight meal to beat. And since everything's cooked in a single skillet, you’ll have dinner on the table in about twenty minutes.

Oh, and it’s tasty and so very good as leftovers over a mound of creamy mashed potatoes for lunch.

Though Jesse and I loved this meal I admit, the kiddo didn’t like it at all. In fact she refused to taste it period, but she’s nine. She doesn’t like much of anything right now. Except Ding Dongs, Doritos and Spaghettios.

You know the kinds of foods kids like. (Or maybe just my kid.) Basically anything that comes straight out of a pretty box with plenty of unpronounceable ingredients.

If your child is a perfect eater please don’t tell me. I’ll just feel guilty that I fed Clara spaghetti when she refused to eat the fish, tomatoes and olives. Which of course was the entire thing. Someday, she’ll like these beautiful dishes. Right? Please tell me she will. I need this disillusioned security in my life.

When do children start enjoying fresh healthy foods anyway? Let me guess, when they have kids of their own!

Spicy Skillet Red Snapper with Tomatoes, Olives & Garlic
Printer Version
Twenty minutes to dinner! Seriously, I need more meals like this in my life.

1/4 cup olive oil
1 to 1 1/2 pounds red snapper
Salt & pepper
1 pint grape tomatoes
1/2 cup Greek Green Pitted Hot Pepper Olives, chopped (Look in your local grocery store olive bar)
4 cloves garlic, minced

1. Rinse the red snapper in cool water. Pat dry. Season with salt and pepper.

2. In a large skillet heat oil over medium-high heat. Carefully slide in the fish. Do this in batches if you need. Cook about 3 minutes per side until fish is cooked through.

3. Turn off the heat. Leaving the oil in the skillet, move fish to a plate and set aside.

4. Over medium heat cook the tomatoes, chopped olives and minced garlic together until tomatoes start to shrivel. Be careful, tomatoes can pop and explode if too hot! Turn down the heat if needed.

5. Slide fish back into the skillet. Cook until warmed through. Plate and serve.

Recipe and photograph by Laura Flowers.


Unknown said...

what breathtaking dish! Love it....My little one eats really out of the norm, so I am not help there. She could eat goat cheese, beets, and veggies all day...strange girl!

The Cooking Photographer said...

Jennifer you are so lucky. I've tried and tried and tired. Now I am tired lol!


Mari said...

Hello neighbor. Do not fret, I survived on spaghetti-O's, pb&j's and Carnation instant breakfast drink mix for almost 17 yrs. Then I found Taco Bueno and never looked back.

The snapper looks muey luscious, even if the little Flower does not agree.

The Cooking Photographer said...

Mari you crack me up! I hope I can find those purple peeps. I have a story in my head starting to form.


The Atwoods said...

Keep trying Laura! I'm sure your kiddo will appreciate all those healthy foods before long. :)

This looks delicious, by the way! I love seafood!

Joanne said...

I promise she'll turn out okay. I used to be the pickiest eater in the universe and now...I will eat just about anything. Except for celery. I will never like celery.

I love the sound of this dish! So fresh! So simple! So healthy! SO what I need in my life.

Chelsea said...

Yum! Recipes like this make it feel like summer really is right around the corner :)

Anonymous said...

LOL< my kids... anything junky artificially flavored, colored and textured.. someday they will learn. You are not in this alone ;)
I really like the recipe and photo. The tomatoes POP!

Unknown said...

This is a great recipe.

Carolyn Jung said...

Oooh, hot pepper olives! What a great use of them to perk up fish. I be they'd be dynamite in pasta, too.

Joyti said...

Yum! That looks delicious AND healthy. Can't wait until tomatoes are in season here....

Veronica said...

It's 2 AM. And I want snapper! I think you're right, she won't want the stuff you made her growing up until she's cooking in her own home. At least, that was true for me. It took me probably 25 years to finally truly appreciate my mother's healthy cooking and realize I was replicating it (part of the time, anyway) on my own. I believe the ways we are raised, with food, with morals, with beliefs, etc, stick with us, so take heart that you are showing her what it means to eat good food, even if she won't partake now. She most likely will eventually. :)

Emily@VitaNostra said...

Someday she will LOVE these dishes and will feel truly lucky that she grew up being exposed to it all. I know I did!

Holly said...

I have the same issues with my kiddos...I know they will grow out of it..I'm sure they will-yeah I'm sure of it!!;)
Your dish IS beautiful!

Monet said...

I just bought a carton of grape tomatoes last week and they were so very good. I bet this recipe is perfect for a warm spring night. Even though I have a heavy heart tonight, I find joy in reading your words and seeing your entree. Thank you for sharing your thoughts and your creativity with me. I hope you have a blessed end to your week!

The Cooking Photographer said...

Monet my friend I wish I could come through my screen and give you a hug. I know you need many right now.


Anonymous said...

My dada would adore this recipe. I can't wait to give it to him.

The Addicted Baker said...

OMG! That looks absolutely scrumptious.

cailen ascher said...

mmm...what a delicious looking recipe. red snapper is fabulous - love the way you prepared it!

great blog - i'm your newest follower.

happy friday!


The Cooking Photographer said...

Cailen thank-you!


Mmm... is for Mommy said...

I'm so happy to hear that I am not alone with a picky eater! She's almost 2 and always goes 'Mmm mmm mmm' when I make something or she sees a picture of it, but will she put it near her mouth? Nope. :) We'll just keep trying I guess.

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