Photo: Roman-esco (Italian Romesco) with Red Snapper Recipe
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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By jcafeld2000_428148
Morgan Hill, CA
on August 27, 2011
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This is a winner. That sauce is so incredibly delicious...I could drink it! The recipe makes a LOT of sauce so I think there's actually 2 meals out of it. I'll sauté up some chicken filets and use the sauce with them. So good!
By christinestiff_...
Bloomington, MN
on February 08, 2011
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This sauce was spectacular and so simple! A keeper!
By kellyatthelake
Woodstock, GA
on November 02, 2010
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This sauce is amazing!! I made the full recipe even though I was only cooking for two. The sauce was very easy to make as long as you have a good blender or food processor. I covered the bottom of a plate with the sauce and put the fish on top. The rosemary infused oil gave the fish a delicious flavor even without the sauce. The side I made was a wild mushroom ravioli which I placed around the fish. Garnished with a rosemary sprig and a drizzle of balsamic glaze. It looked beautiful and tasted even better. After the fish and ravioli was gone, my husband brought out some bread to sop up all the leftover sauce. This is definitely a keeper!!
Read all 8 reviews