Braised Red Snapper Puttanesca

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
313
FAT
49%
CHOL
28%
SOD
41%

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Ingredients for 4 servings

3 medium cloves garlic, minced (about 1 Tbs.)

3 Tbs. coarsely chopped fresh basil leaves

Kosher salt and freshly ground black pepper

2 anchovy fillets, minced

4 5-oz. skinless red snapper filletsĀ (about 3/4 inch thick)

2 14-1/2-oz. cans petite-diced tomatoes

1/2 cup pitted Kalamata olives, halved lengthwise (about 3 oz.)

1 Tbs. coarsely chopped fresh mint

1/4 tsp. crushed red pepper flakes

2 tsp. red-wine vinegar

3 Tbs. extra-virgin olive oil

1 Tbs. capers, rinsed

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