Food & Cooking Recipes Ingredients Seafood Recipes Red Snapper with Tomato-Olive Compote and Rice 3.9 (15) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This light and flavorful dish would also work well with tilapia. Ingredients 1 cup long-grain white rice 2 tablespoons olive oil 1 medium onion, halved lengthwise and thinly sliced 4 garlic cloves, slivered Coarse salt and ground pepper 1 can (14 ½ ounces) diced tomatoes, in juice ½ cup pitted Kalamata olives, slivered 2 tablespoons capers, drained and rinsed 4 red snapper fillets (6 to 8 ounces each), halved crosswise Directions Preheat oven to 400 degrees. Cook rice according to package instructions; set aside, covered. While rice is cooking, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 7 minutes. Add tomatoes and their juice, olives, and capers; cook, stirring occasionally, until slightly thickened, 3 to 5 minutes. Meanwhile, place snapper fillets on a rimmed baking sheet. Drizzle with remaining tablespoon oil, and turn to coat. Arrange fillets in a single layer, skin side down. Season generously with salt and pepper. Bake until fish flakes easily and is opaque throughout, 10 to 12 minutes. Serve with rice and tomato-olive compote. Cook's Notes To sliver garlic, halve cloves lengthwise (so they will sit flat on cutting surface without rolling), then slice them thinly lengthwise. Rate it Print