Oneeda's Kitchen Blog

Italian Romesco with Red Snapper

Posted on: June 2, 2010

Picture of Roman-esco (Italian Romesco) with Red Snapper Recipe

Ingredients
1 jar roasted red peppers
1 large plum tomato, coarsely chopped
2 slices stale bread, torn
3 tablespoons pine nuts, toasted
1 clove garlic, grated or finely chopped
1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
A few parsley leaves
2 tablespoons aged balsamic vinegar
1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons
4 filets of red snapper (6 to 8-ounces each)
Salt and freshly ground black pepper
Flour, for dredging

Directions
Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.

Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.

Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


  • Mr WordPress: Hi, this is a comment.To delete a comment, just log in, and view the posts' comments, there you will have the option to edit or delete them.
%d bloggers like this: