Easiest Way to Make Delicious Red snapper and tomato aglio e olio

Red snapper and tomato aglio e olio. In a small bowl, combine the juice of half of a lemon and the ☆ ingredients. In a medium size non-stick pan, low heat, pour a large amount of olive oil and add the garlic. Remove the garlic from the pan and set aside.

Add pasta-chard mixture, roasted tomatoes, salt, crushed red pepper, and reserved cooking liquid. Bring a large pot of water to a boil. To begin with this particular recipe, we must first prepare a few ingredients. You can have Red snapper and tomato aglio e olio using 13 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Red snapper and tomato aglio e olio

1. It’s 240 g of spaghetti.
2. It’s 1 of whole red snapper.
3. Prepare 3 cloves of garlic, minced (use half for sauce and half for garnish).
4. You need 2 of fresh red chilis, remove seeds (or 1 tsp dried red chili power).
5. It’s 1 of lemon (use half for sauce, half (cut into wedges) for each plate).
6. You need of ☆1 tomato, diced.
7. Prepare of ☆10 basil (fresh leaves).
8. You need of ☆4 stems of cilantro.
9. It’s of ☆1 stem of parsley.
10. It’s of ☆A pinch of salt.
11. It’s of ☆A pinch of pepper.
12. You need of ☆1/4 cup of olive oil.
13. You need 1/4 of white wine (or sake).

Here is how you can achieve it. Red snapper and tomato aglio e olio. Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, red snapper and tomato aglio e olio.

Red snapper and tomato aglio e olio step by step

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..

One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Line a baking sheet with parchment paper place tomatoes on sheet. Sprinkle with ½ tsp of kosher salt.