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Red Snapper with Tomatoe and Olives
by Sam Moody
serves: 2
  Serve with Green salad and vegetables.

Sole, cod, or tilapia can also be used with this recipe.
Ingredients:
  1 tablespoon   Olive oil
  1/2 small   onion, chopped
  1 clove   garlic, minced
  5   Greek black olives, pitted and chopped
  1/4 cup   tomatoes, chopped
  2 tablespoons   capers
  1/4 cup   dry red wine
  pinch   dried hot red pepper flakes (optional)
  2 tablespoons   butter
  1 1/2 pounds   red snapper filets
Directions:
  Heat the oil in a large skillet over medium heat until hot but not smoking. Add the onion, garlic, and olives. Cook, stirring occasionally, for 3 minutes, or until the onion is transparant. Add the tomatoes, capers, wine, and red pepper flakes, if using. Bring to aboil, lower the heat, and simmer for 5 minutes.

Meanwhile, heat the butter in another large skilled over medium heat until the foam subsides. Cook the snapper for 2 minutes on each side,or until lightly browned. Transfer the snapper to the toamtoe mixture in the skillet, cover, and cook over medium heat for 3 minutes, or until the snapper just flakes. Serve immediately.