Red Snapper with Black Olives, Capers, and Tomatoes

Name: Red Snapper with Black Olives, Capers, and Tomatoes
Ingredients: 25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped; 2 1/2 teaspoons bottled capers, rinsed; 2 tablespoons plus 1 1/2 teaspoons red onion, finely diced; 8 ripe plum tomatoes, cut into medium dice; 10 large basil leaves, roughly chopped; 1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped; 1/2 cup extra-virgin olive oil; 1 tablespoon plus 2 teaspoons kosher salt; 1 1/2 teaspoons freshly ground black pepper plus more to taste; 1 teaspoon red pepper flakes; 10 (6-ounce) red snapper fillets, skin on; 1 cup canola oil; 6 tablespoons fresh lemon juice (from 2 lemons)

Red Snapper with Black Olives, Capers, and Tomatoes was pinched from <a href="http://www.epicurious.com/recipes/food/views/red-snapper-with-black-olives-capers-and-tomatoes-235714" target="_blank">www.epicurious.com.</a>

"Chef Michael Schlow of Boston's Via Matta created this dish. Serve with Schlow's Crunchy Green Bean Salad...."

INGREDIENTS

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25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted, and roughly chopped

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2 1/2 teaspoons bottled capers, rinsed

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2 tablespoons plus 1 1/2 teaspoons red onion, finely diced

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8 ripe plum tomatoes, cut into medium dice

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10 large basil leaves, roughly chopped

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1/2 cup plus 3 tablespoons fresh Italian flat-leaf parsley, roughly chopped

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1/2 cup extra-virgin olive oil

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1 tablespoon plus 2 teaspoons kosher salt

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1 1/2 teaspoons freshly ground black pepper plus more to taste

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1 teaspoon red pepper flakes

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10 (6-ounce) red snapper fillets, skin on

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1 cup canola oil

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6 tablespoons fresh lemon juice (from 2 lemons)

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