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

Hey everyone, Welcome to our recipe page. Today, I will show you a way to prepare a special dish, red snapper and tomato aglio e olio. 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.

Red snapper and tomato aglio e olio is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Red snapper and tomato aglio e olio is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have red snapper and tomato aglio e olio using 13 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Red snapper and tomato aglio e olio:
  1. 240 g spaghetti
  2. 1 whole red snapper
  3. 3 cloves garlic, minced (use half for sauce and half for garnish)
  4. 2 fresh red chilis, remove seeds (or 1 tsp dried red chili power)
  5. 1 lemon (use half for sauce, half (cut into wedges) for each plate)
  6. ☆1 tomato, diced
  7. ☆10 basil (fresh leaves)
  8. ☆4 stems of cilantro
  9. ☆1 stem of parsley
  10. ☆A pinch of salt
  11. ☆A pinch of pepper
  12. ☆1/4 cup of olive oil
  13. 1/4 white wine (or sake)
Steps to make Red snapper and tomato aglio e olio:
  1. //How to prep fish//
  2. Remove any pin bones from the fish.
  3. Pat it down with paper towels and dry very well. Salt and pepper both sides.
  4. //How to prep sauce//
  5. In a small bowl, combine the juice of half of a lemon and the ☆ ingredients.
  6. Boil water with salt. Cook pasta al dente. Reserve 1/4 cup of pasta water.
  7. 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.
  8. In the same pan you used to made the garlic oil, medium heat, add red chili to the oil and sauté for a minute.
  9. 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.
  10. Cook for 2 minutes then turn the heat high, add white wine and cook until the wine evaporates, about 4 min.
  11. After the fish is cooked remove fish from the pan.
  12. 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.
  13. Plate it and sprinkle over with the half reserved sautéed garlic on the dish.
  14. Place slice of lemon on each plate.

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