Roman-esco (Italian Romesco) with Red Snapper

Total Time:
33 min
Prep:
20 min
Cook:
13 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 jar roasted red peppers
  • 1 large plum tomato, coarsely chopped
  • 2 slices stale bread, torn
  • 3 tablespoons pine nuts, toasted
  • 1 clove garlic, grated or finely chopped
  • 1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
  • A few parsley leaves
  • 2 tablespoons aged balsamic vinegar
  • 1/4 to 1/3 cup extra-virgin olive oil plus 2 tablespoons
  • 4 filets of red snapper (6 to 8-ounces each)
  • Salt and freshly ground black pepper
  • Flour, for dredging
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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