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Fish Crinella Seafood Salad Crab Cioppino Calamari with Linguini Cracked Dungeness Crab      with Lemon and Garlic Sea Bass Lavagna Fish Stew Scampi Baccala in White Sauce Baccala in Tomato Sauce Eels Marinara Fillet of Sole in Orange Sauce Snapper with Mediterranean Sauce Broiled Snapper with    Mediterranean Sauce and Lemon Halibut in Marsala Sauce Buffi Petrale Sole Salmone Affumicata      with Cappelini and Capers Snapper with Mediterranean Sauce Serves 4 1 tablespoon olive oil 1 onion chopped 1 or 2 cloves of garlic 1/4 cup Kalamata olives chopped (buy the best you can find) 2 tablespoons of capers 1/2 cup of excellent Pinot Noir such as Crinella 5 Roma tomatoes (you can substitute other good tomatoes) pinch of red pepper flakes salt ( I use the best salt I can find. It is worth it.) 1 1/2 pounds of red snapper Boil water, add tomatoes for a few seconds, remove and take off skins and core. Chop roughly. Place oil in pan and heat, Add the onion and olves and saute. Add garlic to onions when they are translucent and sauté for another three minutes taking care to stir so that the garlic does not burn. Add the remaining ingredients and simmer for 10 minutes. Taste and add salt as needed. Let cool. Spray oven baking dish with non-stick cooking spray. You can also wipe a little olive oil on the dish. Dry off the fish fillets with a paper towel and arrange in the dish. Place sauce over fish and put in the oven before your guests arrive. About twenty minutes before you plan to serve lunch, turn the oven on and bake at 425 degrees for about fifteen or so minutes. The fish is done when it turns white and flakes easily. You can also reduce this simple sauce until it gets very thick and use it for bruschetta, or as a filling for an omlette. If you are reducing the sauce, do not add salt until after you have completed the reduction. This sauce works well with grilled whole snapper. Prepare according to our Grilled Whole Red Snapper recipe, leaving out the fennel, then add the sauce to finish. Enjoy with our 2006 Pinot Noir.

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