Snapper Fra Diavolo

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Snapper Fra Diavolo Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

A Fresno chile gives the devilish sauce its heat.


Serves 4 (serving size: 1 fillet, about 3/4 cup sauce, and 1/2 cup vegetables)


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7 pounds tomatoes, cored
1/2 cup olive oil, divided
2 cups chopped onion
1 cup chopped carrot
1 cup chopped celery
1/4 cup minced garlic
2 tablespoons unsalted tomato paste
1 cup dry white wine
1/2 cup chopped fresh basil
1 teaspoon kosher salt, divided
1/2 teaspoon crushed red pepper
4 (6-oz.) skin-on snapper fillets
1/2 teaspoon black pepper, divided
1/4 cup fresh oregano leaves, divided
1 red Fresno chile, chopped
1 1/2 cups diced zucchini
1 cup diced yellow squash
1 cup diced red bell pepper
1 1/2 ounces pitted Castelvetrano olives, coarsely chopped
1 tablespoon drained capers


Active: 1 Hour, 10 Minutes
Total: 2 Hours, 30 Minutes

1. Add half of tomatoes to a large saucepan filled with boiling water; cook 20 seconds. Plunge into a large bowl of ice water. Repeat procedure with remaining tomatoes. Drain. Remove tomato skins; discard. Halve tomatoes; scoop out seeds with a slotted spoon, and discard. Coarsely chop tomatoes.

2. Heat 6 tablespoons oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 5 minutes. Add garlic; reduce heat, and cook 15 minutes. Stir in tomato paste; cook 1 1/2 minutes. Add wine; cook 10 minutes. Add tomatoes, basil, 1/2 teaspoon salt, and crushed red pepper; simmer 1 hour or until reduced to 7 1/2 cups. Reserve 5 cups sauce for Open-Faced Meatball Subs and Creole Shrimp and Okra.

3. Cut 3 slits into the skin side of each fillet. Heat 1 tablespoon oil in a large skillet over high heat. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add fillets, skin side down, to pan; cook 4 minutes. Turn and cook 1 minute. Remove from pan. Add remaining 2 1/2 cups tomato sauce, 2 tablespoons oregano, and chile to pan. Add fillets, skin side up, to pan. Cover; cook 3 minutes.

4. Heat remaining 1 tablespoon oil a skillet over high heat. Add squashes and bell pepper; cook 3 minutes. Stir in remaining salt, remaining black pepper, remaining oregano, olives, and capers. Serve with fillets and sauce.

Created date

May 2016

Nutritional Information

Calories 404
Fat 18 g
Satfat 2.7 g
Monofat 11.3 g
Polyfat 2.9 g
Protein 40 g
Carbohydrate 22 g
Fiber 6 g
Cholesterol 63 mg
Iron 2 mg
Sodium 600 mg
Calcium 146 mg
Sugars 12 g
Est. Added Sugars 0 g