Ingredients
25
black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2
1/2 tsp bottled capers, rinsed
2
tbsp plus 1 1/2 tsp red onion, finely diced
8
ripe plum tomatoes, cut into medium dice
10
large basil leaves, roughly chopped
1/2
cup plus 3 tbsp fresh Italian flat-leaf parsley, roughly chopped
1/2
cup extra-virgin olive oil
1
tbsp plus 2 tsp kosher salt
1
1/2 tsp freshly ground black pepper plus more to taste
10
(6-ounce) red snapper fillets, skin on
6
tbsp fresh lemon juice (from 2 lemons)
Directions
1.
25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped
2.
2 1/2 teaspoons bottled capers, rinsed
3.
2 tablespoons plus 1 1/2 teaspoons red onion, finely diced
4.
8 ripe plum tomatoes, cut into medium dice
5.
10 large basil leaves, roughly chopped
6.
1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped
7.
1/2 cup extra-virgin olive oil
8.
1 tablespoon plus 2 teaspoons kosher salt
9.
1 1/2 teaspoons freshly ground black pepper plus more to taste
10.
1 teaspoon red pepper flakes
11.
10 (6-ounce) red snapper fillets, skin on
13.
6 tablespoons fresh lemon juice (from 2 lemons)
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