10 (6-ounce) red snapper fillets, skin on
25 black, salt-cured olives such as Gaeta or Kalamata, rinsed, pitted,
and roughly chopped
2 and 1/2 teaspoons capers, rinsed
2 tablespoons plus 1 and 1/2 teaspoons red onion, finely diced
8 ripe plum tomatoes, cut into medium dice
10 large basil leaves, roughly chopped
1/2 cup plus 3 tablespoons fresh flat-leaf parsley, roughly chopped
1/2 cup extra-virgin olive oil
1 tablespoon plus 2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 cup canola oil
6 tablespoons fresh lemon juice (from 2 lemons)

In large bowl stir together olives, capers, red onion, tomatoes, basil, 3
tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon
pepper, and red pepper flakes, and let stand at room temperature 30
minutes. Holding a very sharp paring knife at 30-degree angle from
fillets, cut 2 diagonal slits through skin and partially into flesh,
making slits 1/2 inch apart. In large heavy skillet over high heat, heat
1/3 cup canola oil until hot but not smoking. Working in 3 batches,
sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place
skin-side down in hot pan. Saute until skin is rich golden brown, about 3
minutes, lowering heat if necessary to prevent burning. Turn fillets over
and cook 3 minutes more. Transfer to platter and loosely cover with foil
to keep warm. Cook remaining two batches in same manner, wiping pan clean
between batches and starting with fresh oil for each batch. After
removing last batch of fish, pour lemon juice into pan and swirl around to
combine with pan juices. Drizzle over fish, then sprinkle with remaining
1/2 cup parsley. Garnish with tomato-olive mixture. Serves 10.