Red Snapper Livornese and Lamb Chops Scottadito

I started The Italian Chef website in 1999 and Red Snapper Livornese was one of the first recipes I posted. Occasionally, I like to revisit some of the older recipes from the archives, and since this wonderfully pungent dish from Livorno on the coast of Tuscany is the main course for my Christmas Eve fish dinner every year, this is the perfect time to bring it front and center. We spend Christmas Eve with my wife, Sandy’s family. They are Portuguese and their tradition is to have octopus, something I can’t eat due to allergies. So, my first Christmas Eve dinner at my mother in-laws, I made a platter of Snapper Livornese to serve alongside the octopus. It was a big hit, and is now expected of me and we have been enjoying this hybrid Portuguese/Italian Christmas Eve fish dinner ever since.
This dish could also be one component in a traditional Feast of The Seven Fishes blowout, if you want some more ideas to go along with it, please check out my cousin Sal’s Christmas Eve Dinner menu.

Red Snapper Livornese Recipe

Serves 4
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
12 gaetta olives, pitted and chopped
2 tablespoons capers

4 Red Snapper fillets         
1 cup marinara sauce
1 cup dry white wine
salt and freshly ground black pepper to taste

1. Preheat the oven to 350°F.
2. Heat the olive oil in a saute pan large enough to hold the snapper fillets, over medium heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the olives and capers and continue cooking until onion is translucent 3-5 minutes.
3. Lay the red snapper fillets skin side down in the pan, and add the marinara sauce and white wine. Season with salt and pepper to taste, and place the pan in the oven.
4. Bake in the oven until fish is cooked through, about 15-20 minutes. Using a spatula, carefully transfer fish to serving plates, spoon sauce over fish and serve.

Lamb Chops Scottadito

In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can’t resist eating them sizzling hot, straight from the grill and burning your fingers.
Serves 4

2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary
1/4 cup extra-virgin olive oil          
salt and pepper to taste
12 rib lamb chops

1. In a small bowl stir together the garlic, rosemary, olive oil, salt and pepper. Place the lamb chops in a shallow dish and pour the marinade over them, turn the cops to coat both sides. Cover and refrigerate at least 2 hours.
   
2. Start a fire in a charcoal grill or preheat a gas grill. Place the chops on the rack over high heat and grill turning once, 5 minutes per side for medium rare. The outside will be well seared with the insides still pink.
   
3. Transfer to a warm platter and serve immediately.