Red snapper and tomato aglio e olio
Red snapper and tomato aglio e olio

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, red snapper and tomato aglio e olio. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Aglio e olio - it came out okay. I timed it wrong and the pasta was over cooked little bit. Otherwise, it's pretty generic pasta of its kind.

Red snapper and tomato aglio e olio is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Red snapper and tomato aglio e olio is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have red snapper and tomato aglio e olio using 12 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Red snapper and tomato aglio e olio:
  1. Prepare 240 g spaghetti
  2. Get 1 whole red snapper
  3. Get 4 clove garlic, minced (use half for sauce and half for garnish)
  4. Make ready 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. Get ☆1 tomato, diced
  7. Make ready ☆10 basil (fresh leaves)
  8. Prepare ☆4 stems of cilantro
  9. Get ☆1 stem of parsley
  10. Prepare ☆A pinch of salt
  11. Get ☆A pinch of pepper
  12. Make ready ☆1/4 cup of olive oil

Incredibly easy to throw together any night! The frying of the garlic and red pepper flakes and then the al dente pasta being tossed into the olive oil. Crushed red pepper flakes: Traditional spaghetti aglio e olio is made with fresh peperoncini (red hot chile peppers) that are commonly found throughout Italy. A dish of spaghetti aglio e olio with slow-roasted tomatoes is like concentrating summer in a dish.

Steps to make Red snapper and tomato aglio e olio:
  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💕

Next to spaghetti al pomodoro, you will always find a mention to spaghetti aglio, olio e peperoncino, an elementary dish of spaghetti tossed with garlic, extra virgin olive oil and chilli pepper, a recipe you are. When it comes to dinner recipes this could not be easier! And since it's hard to not think of pasta without tomatoes, I like to top my spaghetti aglio e olio with a scattering of my slow-roasted tomatoes. Add garlic and desired amount of red chili flakes to the warmed oil. Description: Red Tomato is a European style restaurant that brings Mediterranean Cuisine in a relaxed, friendly atmosphere.

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