SPICY RED SNAPPER

Red snapper in a spicy tomato sauce. Serve with rice or pasta. To easily tell when the snapper fillets are done, use Volk's Cook'd Right^® Sensor during preparation.

Ingredients

2	tablespoons	extra virgin olive oil
1	Onion, chopped
2	cloves	Garlic, crushed
1/2	tablespoon	crushed red pepper flakes
1	tablespoon	minced capers
1	(14.5 ounce) can	Italian-style tomatoes
1/2	cup	white wine
		salt and pepper to taste
4	6 ounce	red snapper fillets

Preparation

1. In a large skillet, heat olive oil.
2. Add onion, garlic, red pepper and capers. Saute over medium heat until onion is soft.
3. Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.
4. Once sauces begins to thicken add the snapper fillets and push them down into the pan.
5. Cover and cook over low heat about 15 to 20 minutes. Check fillets for doneness using a Cook'd Right^® Sensor.
   1. Quickly insert dark sensor tip into center of fillet. Wait 10 seconds.
   2. Remove sensor tip and check color.
   3. Continue checking with the same sensor until done.
   4. Discard sensor when finished.
   5. Fillet is done when tip of sensor is fully orange.