Dr Oz: Roble Ali Snapper With Tomatoes, Olives, & Capers Recipe

Dr Oz: Pre-Cut Vegetables & Baby Carrots

Chef Roble Ali joined Dr Oz to answer common questions that come to mind when shopping for produce. First, Ali explained that he was on the hunt for produce free from bacteria. The best way to shop for produce is to shop for the freshest fruit and vegetables possible. But if you like pre-cut vegetables, you’ll want to look for triple-washed salad mixes and skip washing pre-washed greens at home.

Another popular food item is baby carrots and pre-cut carrots. The truth is that baby carrots are actually just large carrots sliced and shaped into smaller pieces. Plus, baby carrots are washed in a solution that contains chlorine. Chef Ali loves whole carrots and simply uses a clean scrubbing tool to clean the carrots, instead of peeling them. That’s right, stop peeling your carrots!

Then, chef Ali put his cooking skills to good use when he went head-to-head with chef Rocco DiSpirito in a cook-off. Find out what tasty recipe he prepared on the next page.

Dr Oz: Roble Ali Snapper With Tomatoes, Olives, & Capers Recipe Ingredients

• 14 cherry tomatoes
• 1 tbsp capers
• juice and zest of half a lemon
• extra-virgin olive oil
• 2 4- to 5-oz snapper filets – skin on
• 6 olives – pitted, sliced in half
• 2 garlic cloves – minced
• 1 tbsp Italian parsley – roughly chopped
• salt and pepper

 

Roble Ali: Dr Oz Snapper With Tomatoes, Olives, & Capers Recipe Directions

1. Put a medium-sized saute pan over medium high heat
2. Gently press the tomatoes with the side of a knife to break and flatten them, then save any juice that comes out
3. Add oil to the pan to coat the bottom, then add the tomatoes and season with salt and pepper
4. Let the tomatoes brown on one side
5. Lower the heat to medium low, then turn the tomatoes
6. Add the minced garlic and cook for a minute, until lightly golden
7. Add the olives, capers, and any saved tomato juice
8. Heat a medium-sized non-stick pan over medium high heat
9. Coat the pan with olive oil and season the fish filets with olive oil, salt, and pepper
10. Lay the fish in the pan skin side-down
11. Press the fish down to the pan surface with a spatula for about a minute until the fish flattens out
12. Cook for another 2-3 minutes until the edges of the fish are golden brown
13. Flip the fish and cook for another minute
14. Transfer the fish to paper towels
15. Distribute the tomato mixture onto two plates, then put a piece of fish skin side-up on top of the tomatoes
16. Finish the fish with freshly squeezed lemon juice and top with lemon zest, a drizzle of extra-virgin olive oil, and chopped parsley