Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon Italian parsley, chopped fresh
  • 1
    tablespoon oregano, chopped fresh
  • 1
    teaspoon red pepper, crushed
  • 14
    teaspoon salt
  • 4
    (8 ounce) red snapper (other firm white fleshed fish fillets fine too)
  • 4
    tablespoons pure olive oil
  • 4
    garlic cloves, thinly sliced
  • 1
    tomatoes, chopped (Creole the best but nice homegrown fine too)
  • 1
    cup fish stock
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DIRECTIONS

  • In a bowl, combine the parsley, oregano, red pepper and salt, then.
  • spread this mixture onto both sides of the snapper fillets, pressing it in.
  • lightly. Heat the olive oil in a saute pan until very hot, then briefly saute.
  • the fish on both sides. Add the garlic to caramelize. Transfer the fish to a.
  • preheated 425 degree oven for 7-8 minutes.
  • In the saute pan, combine the tomato, wine and fish stock, heating until it.
  • bubbles. Serve the fillets on warmed dinner plates, with a generous 1/4 cup.
  • of sauce ladled over each side.
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