Red snapper and tomato aglio e olio

Name: Red snapper and tomato aglio e olio
Total time: 1800 s
Yield: 3 people
Cuisine: American
Ingredients: 240 g spaghetti; 1 whole red snapper; 3 cloves garlic, minced (use half for sauce and half for garnish); 2 fresh red chilis, remove seeds (or 1 tsp dried red chili power); 1 lemon (use half for sauce, half (cut into wedges) for each plate); ☆1 tomato, diced; ☆10 basil (fresh leaves); ☆4 stems of cilantro; ☆1 stem of parsley; ☆A pinch of salt; ☆A pinch of pepper; ☆1/4 cup of olive oil; 1/4 white wine (or sake)

Naomi’s memo👩🏻‍🍳 @na0mi_memo

CA, USA

This aglio e olio(spicy garlic pasta) has a taste of fresh tomato and lemon, basil, cilantro and parsley 😋

Naomi’s memo👩🏻‍🍳 @na0mi_memo

CA, USA

This aglio e olio(spicy garlic pasta) has a taste of fresh tomato and lemon, basil, cilantro and parsley 😋

Saved

Ingredients

30 minutes

3 people

240 gspaghetti
1whole red snapper
3 clovesgarlic, minced (use half for sauce and half for garnish)
2fresh red chilis, remove seeds (or 1 tsp dried red chili power)
1lemon (use half for sauce, half (cut into wedges) for each plate)
☆1 tomato, diced
☆10 basil (fresh leaves)
☆4 stems of cilantro
☆1 stem of parsley
☆A pinch of salt
☆A pinch of pepper
☆1/4 cup of olive oil
1/4white wine (or sake)

Saved

Steps

30 minutes

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.