Snapper with Tomato and Capers Courtesy Hoffman Media This Mediterranean take on snapper is irresistible and simple to prepare. Cook/Prep Time:30 MinutesServings: 4 Ingredients 4 (6 to 8 oz.) snapper fillets, skin-on, scales removed and scored 1 tsp. salt 1/2 tsp. ground black pepper 4 1/2 tsp. olive oil 2 cups arugula 2 Tbsp. white wine Zest and juice of 1 lemon 1 pint grape tomatoes, halved 2 Tbsp. capers 2 tsp. chopped fresh parsley Directions Season snapper fillets with salt and pepper. In a large skillet over medium-high heat, add olive oil. Once oil begins to smoke, add snapper, skin-side down, and cook until skin is crisp, about 3 minutes. Flip fillets, and cook until fillets flake easily when tested with a fork, about 2 minutes more. Transfer fillets to a plate with arugula. In the same skillet, add wine and lemon zest and juice, and bring to a boil. Add tomatoes. Using the back of a spoon, lightly mash the tomatoes. When liquid has reduced by half, add capers and chopped parsley. Pour over snapper, and serve immediately. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!