Red snapper and tomato aglio e olio Well, here's what you can make. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify.

Ingredients of Red snapper and tomato aglio e olio

  1. You need 240 g of spaghetti.
  2. It's 1 of whole red snapper.
  3. Prepare 4 clove of garlic, minced (use half for sauce and half for garnish).
  4. Prepare 2 of fresh red chili, remove seeds (or 1 tsp dried red chili power).
  5. It's 1 of lemon (use half for sauce, half for each plate).
  6. You need of ☆1 tomato, diced.
  7. Prepare of ☆10 basil (fresh leaves).
  8. Prepare of ☆4 stems of cilantro.
  9. It's of ☆1 stem of parsley.
  10. Prepare of ☆A pinch of salt.
  11. Prepare of ☆A pinch of pepper.
  12. Prepare of ☆1/4 cup of olive oil.

Red snapper and tomato aglio e olio instructions

  1. //How to prep fish//.
  2. Pat it down with paper towels and dry very well. Salt and pepper both sides..
  3. //How to peel the skin of a tomato//.
  4. On the bottom of the tomato, cut a shallow X shape. Put the tomato in boiling water for one minute. Put the tomato in ice cold water. Then, you can peel off the skin easily by hand. Dice the tomato..
  5. //How to prep sauce//.
  6. In a small bowl, combine the juice of half of a lemon and the ☆ ingredients..
  7. In a medium size non-stick pan, before you turn on the heat, put large amount of olive oil and the garlic. Cook for about 2 minutes at low-medium heat, until garlic is golden brown. Remove the garlic from the pan and set aside, leaving the oil in the pan..
  8. In the same pan used for the garlic, add red chili and sauté for a minute..
  9. Add fish to the same pan, skin side down. Cook for 5 min with medium heat..
  10. While fish is cooking, start boiling water with salt. Put pasta after the water is boiled and cook for one minute less than the cooking instructions on the package (for al dente pasta). Drain, reserving 1/2 cup of pasta water..
  11. When the skin side of the fish is cooked and becomes brown, turn it over and add white wine. Cook until the wine evaporates, about 4 min..
  12. After the fish is cooked remove from the pan. Remove any pin bones and tear the fish into bite-sized pieces..
  13. In a pan, put reserved 1/2 cup pasta water and bring to a boil. Then lower to medium heat, add fish, the sauce, half of the sautéed garlic and pasta. Cook together and allow to emulsify, about one minute..
  14. Plate it with a slice of lemon on each plate..
  15. Sprinkle with any left over sautéed garlic on the dish and enjoy💕.

So i decided to give it a try. Add the cooked and drained spaghetti to the skillet and mix until incorporated with the oil and garlic. Penne aglio e olio is an easy twist on a classic pasta dish. Traditionally, pasta aglio e olio is served with spaghetti noodles - spaghetti Aglio e olio is a traditional Italian pasta dish from Naples. You can make this recipe spicy with an addition or too.

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