Red snapper and tomato aglio e olio
This aglio e olio(spicy garlic pasta) has a taste of fresh tomato and lemon, basil, cilantro and parsley 😋
Red snapper and tomato aglio e olio
This aglio e olio(spicy garlic pasta) has a taste of fresh tomato and lemon, basil, cilantro and parsley 😋
Cooking Instructions
- 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.
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