Red Snapper with Tomato Sauce, Olives, and Onions


This recipe is delicious, fast and incredibly easy to make.  It’s perfect for a weeknight meal.  You could easily substitute the red snapper with another firm-fleshed, white fish – red snapper just happens to be one of the few local fish that we have access to here in the Bay area.

(5 votes, average: 4.40 out of 5)
Red Snapper with Tomato Sauce, Olives, and Onions


  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, peeled and slivered
  • 4 8-oz. center-cut skinless red snapper fillets
  • 1/4 cup dry white wine
  • 14 oz. diced tomatoes
  • 1/4 cup black olives, pitted and halved
  • 1/2 bunch parsley, chopped
  • Pinch red pepper flakes
  • Salt and freshly ground black pepper


  1. Season snapper fillets with salt and pepper. Heat oil in a large skillet over medium heat, add snapper, and cook until lightly golden, about 2 minutes.
  2. Turn fish and cook other side another 2 minutes or until opaque throughout.
  3. Remove snapper to a plate.
  4. Add onions, and cook, stirring occasionally, until onions are fragrant and slightly browned about 5 minutes. Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the onions. Season to taste with salt and bring to a simmer over medium heat.
  5. Reduce heat to medium-low and simmer, 8 – 10 minutes, until sauce has thickened slightly. Adjust seasonings. Serve sauce over fish and sprinkle with remaining parsley.

Yield: 4

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This looks absolutely delicious!


I love olives and tomatoes, can’t wait to try this.

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