Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)

"Chef Andrea Apuzzo, of Andrea's Italian Restaurant, contributed this recipe for the upcoming French Market Creole Tomato Festival. It was published in The Times-Picayune. Can't wait to try with some garden fresh tomatoes & catch of the day a few weeks from now!"
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Ready In:


  • 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 dry white wine
  • 1 cup fish stock


  • 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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<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br /> <br />Big whiskers - <br /> <br /> <br />For those of you who gave kind condolences - thank you so very much. <br /> <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
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