Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, red snapper and tomato aglio e olio. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ingredients of Red snapper and tomato aglio e olio. Today, I'm gonna show you how to prepare a special dish, red snapper and tomato aglio e olio. It is one of my favorites. For mine, I'm gonna make it a bit tasty.
Red snapper and tomato aglio e olio is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Red snapper and tomato aglio e olio is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have red snapper and tomato aglio e olio using 13 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Red snapper and tomato aglio e olio:
- Make ready 240 g spaghetti
- Get 1 whole red snapper
- Make ready 3 cloves garlic, minced (use half for sauce and half for garnish)
- Prepare 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)
- Prepare ☆1 tomato, diced
- Make ready ☆10 basil (fresh leaves)
- Prepare ☆4 stems of cilantro
- Take ☆1 stem of parsley
- Get ☆A pinch of salt
- Get ☆A pinch of pepper
- Take ☆1/4 cup of olive oil
- Make ready 1/4 white wine (or sake)
Steps to make Red snapper and tomato aglio e olio: //How to prep fish// Pat it down with paper towels and dry very well. Aglio e Olio with Fresh Tomatoes (Pasta with Garlic and Oil). Add pasta-chard mixture, roasted tomatoes, salt, crushed red pepper, and reserved cooking liquid. Bring a large pot of water to a boil.
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.
Add pasta-chard mixture, roasted tomatoes, salt, crushed red pepper, and reserved cooking liquid. Bring a large pot of water to a boil. Pasta aglio e olio is one of the simplest pasta dishes known to man. For anyone a little rusty on their Italian, "aglio e olio" translates to "garlic and oil," which, along with pasta, are all you really need to make the traditional version of this dish. However, a common addition is crushed red pepper flakes for a little spice.
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