<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet, heat oil over medium heat until hot. Add garlic and cook 1 minute, stirring. Stir in tomatoes with their juice and crushed red pepper; heat to boiling over medium-high heat. Reduce heat to low and simmer, uncovered, 8 to 10 minutes or until mixture thickens slightly. Meanwhile, with tweezers, remove any bones from snapper fillets. Place fillets, skin side down, in tomato mixture in skillet; sprinkle with salt. Cover and cook 8 to 10 minutes or just until fish turns opaque throughout. With wide slotted spatula, transfer snapper to warm platter. Stir basil, olives, and capers into tomato mixture; spoon over snapper."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3908/snapper-livornese-561/>