Easy Recipe: Delicious Red snapper and tomato aglio e olio

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We hope you got insight from reading it, now let’s go back to red snapper and tomato aglio e olio recipe. You can have red snapper and tomato aglio e olio using 13 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to prepare Red snapper and tomato aglio e olio:

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

Instructions to make Red snapper and tomato aglio e olio:

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..

This aglio e olio recipe is as good as Italian restaurants! The two key ingredients are olive oil and garlic. Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The Ultimate Pantry Pasta Hails from Italy. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.

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