Recipe courtesy of Rachael Ray
Episode: Snap To It
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Roman-esco (Italian Romesco) with Red Snapper
Total:
33 min
Prep:
20 min
Cook:
13 min
Yield:
4 servings
Level:
Easy
Total:
33 min
Prep:
20 min
Cook:
13 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

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