Red Snapper in Acqua Pazza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Keep a close eye on the fish as it cooks, making sure not to turn it in the pan, so that the filets do no break when transferred to serving bowls. Adapted from HEALTH, May 2003. **Ingredients: olive oil garlic cloves, minced onion cherry tomatoes (2 pints) kosher salt, crushed red pepper black pepper dry white wine water red snapper fillet, or other firm white fish, spaghetti fresh parsley (garnish) lemon wedges (garnish) cvt Ingredients:
2 tbsp olive oil |
2 (large) cloves garlic, minced |
1 1/2 cups diced onion |
4 cups cherry tomatoes (2 pints) |
1 tsp kosher salt, divided, or 1/2 tsp table salt |
1/2 tsp crushed red pepper |
1/4 tsp black pepper |
1 cup dry white wine |
1 cup water |
18 oz red snapper fillet, net from 24 oz fresh, or other firm white fish |
8 oz dry spaghetti |
2 tbsp chopped fresh parsley (garnish) |
4 lemon wedges (garnish) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the garlic ands sauté for 1 minute or until browned. Reduce the heat to medium.
3. Add the onion, and sauté for 2 minutes. Add the tomatoes, salt, crushed red pepper, and black pepper. Cook 8 minutes (partially mash the tomatoes with a fork after 5 minutes.)
4. Pour in the wine and 1 cup of water and bring to a boil. Reduce the heat to a low simmer. Place the fillets, skin sides up, on top of the tomato mixture. Cover and cook 15 minutes or just until the fish is opaque and cooked through (do not turn or break up the fillets.)
5. While the fish is cooking, cook the spaghetti in salted water for only 5 minutes. Drain.
6. Remove the fish from the skillet with a slotted spatula and transfer to a warm platter. Cover and keep warm.
7. Bring the tomato mixture to a boil. Add spaghetti and cook 5 minutes. Divide mixture evenly among 4 pasta bowls and top each portion with a fillet. Sprinkle each serving with parsley and garnish with a lemon wedge.
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