Snapper Spaghetti

Recipe by Michael Athanasopoulos of The Lamb and the Wolf in Sacramento, California

Snapper Spaghetti
Recipe type: Entree
  • 2 red snapper filets medium cut in half-inch pieces
  • 7 large kalamata olives pitted
  • 1 shallot, diced
  • ½ green pepper, diced
  • 2 garlic cloves
  • Thyme
  • 1 tablespoon olive oil
  • 1 cup white wine
  • Salt and pepper, to taste
  • 2 cups tomato sauce
  • Dash cumin
  1. Prepare spaghetti separately al dente.
  2. In a nonstick pan, warm olive oil. Sauté shallots garlic and diced green pepper.
  3. When translucent add olives and snapper and sauté for 2 to 3 minutes.
  4. Then add wine and let steam.
  5. Add tomato sauce, cumin, thyme, salt and pepper and continue to cook for 2 minutes.
  6. Add spaghetti to pan and toss with all ingredients.
  7. Garnish with mint or rosemary.