Posted On: 09/01/2017
Named for Livorno, Italy, this flavorful stovetop dish is perfect when summer’s heat still lingers, but there’s less time for leisurely cooking. In a large nonstick skillet over medium-high heat, saute 2 cups chopped tomatoes, ½ cup chopped kalamata olives, ½ cup chopped red onion, ¼ cup chopped capers, 2 cloves minced garlic and ¼ teaspoon red pepper flakes in 3 tablespoons olive oil until fragrant, about 4 minutes. Push the tomato mixture to the edges of the skillet and add 4 trout fillets. Squeeze half a lemon over the fish, cover and cook 4 minutes. Plate the fish and top with the tomato mixture and chopped parsley. Garnish with lemon wedges if desired and serve with toasted bread, rice or couscous. – Dee Ryan
A thin fillet like trout, tilapia, flounder or sole will get this dish to the table lickety-split. If you have an extra 10 minutes you can also try it with cod, halibut, swordfish or sea bass.
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