Red Snapper Provencal

• 2 Tbsp olive oil

• 12 oz red snapper, bass, or tilapia fillets, cut into 4 portions (3 oz each)

• 1½ Tbsp garlic, minced (about 3–4 cloves)

• ½ C low-sodium chicken broth

• 1 C canned no-salt-added diced tomatoes

• ¼ C black olives, sliced

• ½ Tbsp anchovy paste (optional)

• 2 Tbsp fresh basil, chopped (or ½ Tbsp dried)

• ¼ tsp ground black pepper

Directions

• 1

  Heat olive oil in a large, heavy-bottom sauté pan.

• 2

  Add fillets, and sauté over high heat for 4–5 minutes on each side or until each side is golden brown and the fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F).

• 3

  Remove fillets from the pan, cover to keep warm, and set aside.  Drain excess fat from pan, but do not clean.

• 4

  Add garlic to sauté pan, and cook for about 30 seconds, until it begins to soften.  Do not brown.

• 5

  Add chicken broth to the pan, and bring to a boil over high heat.  Add remaining ingredients, and return to a boil.  Lower heat and simmer for 5 minutes.

• 6

  Serve each fish fillet with ½ cup of sauce.