Red Snapper alla Mediterranea

Davanti pan-sautés an eight-ounce portion of sliced red snapper with shrimp, grape tomatoes, black olives, capers and oregano. The tomatoes add juicy acidity, and the olives and capers give the mild fish a briny accent beneath the oregano’s herbal aroma.

Capers are closely tied to the food culture of Pantelleria, the Sicilian island where they are grown on terraces and preserved in sea salt. That island tradition offers a glimpse of the Mediterranean pantry behind this dish’s combination of fish, tomatoes, olives and capers.