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Snapper Fra Diavolo

Photo: Jennifer Causey; Styling: Claire Spollen

Active time 1 hr, 10 mins
Total time 2 hrs, 30 mins
Yield

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

A Fresno chile gives the devilish sauce its heat.  

Ingredients

  • 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

Nutrition 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

How to Make It

  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.