Red Snapper Red
red snapper, whole fish
boned, filleted with skin on
Sprinkle the red snapper fillets with salt and cayenne.
In a 9 inch heavy, nonstick skillet, heat olive oil.
Add the onions and cook for about 2 minutes while stirring.
Add the minced garlic, stir.
Add the tomatoes and red wine.
Cook at high heat until about to boil.
Turn the heat down to a simmer.
Place fillets, skin side down, on the tomato and onion mixture.
Cover and cook 6 minutes.
Uncover the skillet and remove fillets to a heated serving platter.
Spoon sauce over fillets.