Scorpion Fish with Tomatoes: Scorfani in Guazzetto

Total Time:
45 min
10 min
35 min

4 servings

  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion, thinly sliced
  • 1 clove garlic, roughly chopped
  • 2 tablespoons chopped mint leaves, plus 1 tablespoon
  • 2 tablespoons chopped fennel tops, plus 1 tablespoon
  • 1/2 tablespoon red chile flakes
  • 1 (16-ounce) can San Marzano tomatoes, drained, crushed by hand
  • Salt and pepper, to taste
  • 4 small scorpion fish, cleaned and rinsed (or 2 red snapper, 1 1/2 pounds each)
  • 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
  • In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the onions, the garlic, the herbs, and chile flakes: cook until the garlic is lightly browned and onion is softened, about 8 to 10 minutes. Add the tomatoes and salt and pepper, to taste, and cook, uncovered, for 15 minutes.

  • Meanwhile, place the fish in a pan that just holds them.

  • When the sauce has cooked, pour it over the fish and place the pan over low heat. Cook, covered, for 10 minutes, until the fish are cooked through. Sprinkle with the parsley and the herbs and serve immediately.

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