Serving Size : 4 Preparation Time :0:10
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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1 tablespoon Olive Oil
1 Whole Garlic Clove -- Chopped Fine
1 16 ounce Canned Tomatoes
1/8 teaspoon Salt
4 6 ounce Snapper Fillet
1/4 cup Fresh Basil -- Chopped
1/4 cup Olives -- Pitted and chopped
2 Teaspoons Capers -- Drained
Pepper

In a nonstick 10-skillet, heat oil over medium heat. Add garlic and cook until very fragrant (about 30 seconds). Stir in tomatoes with their juice, salt and pepper to taste, breaking up tomatoes with side of spoon. Heat to boiling point, reduce and simmer for 10 minutes.

Remove any bones from fish with tweezers and place fillets, skin side down in skillet. Cover and simmer until fish is just opaque throughout (about 10 minutes). WIth slotted spoon, transfer fish to warm platter. 

Stir into skillet basil, olives and capers. Mix and then spoon the sauce over the fish. 

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NOTES : Snapper or any other lean white fish.

Olives either Kalamata or Gaeta.