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We hope you got benefit from reading it, now let’s go back to red snapper and tomato aglio e olio recipe. To cook red snapper and tomato aglio e olio you only need 13 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to prepare Red snapper and tomato aglio e olio:
- Prepare 240 g spaghetti
- Take 1 whole red snapper
- Provide 3 cloves garlic, minced (use half for sauce and half for garnish)
- Take 2 fresh red chilis, remove seeds (or 1 tsp dried red chili power)
- Prepare 1 lemon (use half for sauce, half (cut into wedges) for each plate)
- Get ☆1 tomato, diced
- Take ☆10 basil (fresh leaves)
- Prepare ☆4 stems of cilantro
- Provide ☆1 stem of parsley
- Get ☆A pinch of salt
- Take ☆A pinch of pepper
- Provide ☆1/4 cup of olive oil
- Prepare 1/4 white wine (or sake)
Steps to make Red snapper and tomato aglio e olio:
- //How to prep fish//
- Remove any pin bones from the fish.
- Pat it down with paper towels and dry very well. Salt and pepper both sides.
- //How to prep sauce//
- In a small bowl, combine the juice of half of a lemon and the ☆ ingredients.
- Boil water with salt. Cook pasta al dente. Reserve 1/4 cup of pasta water.
- In a medium size non-stick pan, low heat, pour a large amount of olive oil and add the garlic. Cook for about 5 minutes until garlic is golden brown. Remove the garlic from the pan and set aside. Reserve the oil.
- In the same pan you used to made the garlic oil, medium heat, add red chili to the oil and sauté for a minute.
- Add fish to the same pan, skin side down. Cook for 5 - 7 min with medium-high heat. Turn over when the skin color turns golden brown.
- Cook for 2 minutes then turn the heat high, add white wine and cook until the wine evaporates, about 4 min.
- After the fish is cooked remove fish from the pan.
- In a pan, add reserved pasta water and bring to a boil. Add fish, the sauce, half of the sautéed garlic and pasta. Cook together and allow to emulsify, about one minute. Adjust the taste if necessary, add salt and pepper.
- Plate it and sprinkle over with the half reserved sautéed garlic on the dish.
- Place slice of lemon on each plate.
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