• 4 large Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
  • 1 tablespoon butter
  • 9 tablespoons extra-virgin olive oil
  • 3 small onions, sliced
  • 8 garlic cloves, thinly sliced
  • 1 cup dry red wine
  • 2 cups chicken stock or canned low-salt chicken broth
  • 1 14-ounce can diced tomatoes in juice
  • 1 teaspoon dried oregano
  • cup Kalamata olives or other brine-cured black olives
  • 4 tablespoons chopped fresh parsley
  • 6 7-ounce red snapper or blackfish fillets


Steam potatoes until almost tender, about 8 minutes. Cool.

Melt butter with 2 tablespoons oil in heavy large pot over medium-high heat. Add onions; sauté until golden brown, about 8 minutes. Mix in 3 tablespoons oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine. Boil until almost no liquid remains, about 4 minutes. Add stock, tomatoes with juices and oregano and bring to boil. Add olives; boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in 3 tablespoons parsley. Season with salt and pepper.

Meanwhile, sprinkle fish with salt and pepper. Heat 1 1/2 tablespoons oil in each of 2 heavy large nonstick skillets over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.

Arrange potatoes in center of each of 6 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with 1 tablespoon parsley. Drizzle with 1 tablespoon olive oil and serve.

Fish, Healthy, Low Fat
MacGourmet downloadRed Snapper with Potatoes, Tomatoes and Red Wine. To import, drag image to your MacGourmet recipe box.