Red snapper and tomato aglio e olio

How to Cook Recipes Red snapper and tomato aglio e olio using 12 ingredients and 15 steps

Red snapper and tomato aglio e olio - I was quite surprised when i came across this recipe, because i always thought that pasta taste good when it is had with some strong sauces like tomato sauce or cheese sauce. But this recipe calls for only garlic, chilli and olive oil. So i decided to give it a try. Want to get dinner ready in ten minutes? 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.

You can cook Red snapper and tomato aglio e olio using 12 ingredients and 15 steps. Here is how you cook it.

Ingredients make Red snapper and tomato aglio e olio

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

Red snapper and tomato aglio e olio - 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. You can add more crushed red pepper flakes slowly. Spaghetti aglio e olio is one of my favorite simple, vegetarian pasta dishes: spaghetti noodles with grated parmesan cheese and diced sun-dried tomatoes, all cooked in one pot. Looking for low carb recipes instead? Add the cooked and drained spaghetti to the skillet and mix until incorporated with the oil and garlic. Dawn's recipe is very similar to Chef Ricco's but she adds red chili flakes, Parmesan cheese and substitutes basil for parsley. Thank you and good luck