ALASKA COD ACQUA PAZZA
Steps:
- 1. Preheat grill or griddle pan.
- 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
- 3. Grill approximately 2-3 minutes each side until done.
- 4. Heat sauté pan on high heat.
- 5. Add remaining oil, squash and zucchini.
- 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
- 7. Toss gently and add sherry.
- 8. Turn off heat and add tomato juice.
- 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.
SEA BREAM IN CRAZY WATER (ORATA ALL'ACQUA PAZZA)
Use super-ripe tomatoes in this Italian fish recipe to add extra sweetness to the spicy broth
Provided by Barney Desmazery
Categories Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat half the oil in a large, lidded frying pan. Carefully slip the fish into the sizzling oil and cook for 4-5 mins until starting to brown. Flip over and scatter the garlic around the fish. Sizzle for 1 min more, then add the chilli and scatter over the tomatoes. Pour over the wine and let it bubble for 1 min, then pour over 100ml water and season generously with sea salt and pepper.
- Put on the lid, turn up the heat and simmer for 15 mins until the fish is cooked through - you can tell when the eyes turn bright white and the flesh feels softer.
- Lift each fish out the pan onto a serving plate and put the pan back on the heat. Add the capers and parsley, and boil hard for 1 min. You can now serve the fish and the sauce separately or slip them back into the pan, spoon some of the sauce over and bring the pan to the table. Drizzle with a little more oil just before serving.
Nutrition Facts : Calories 346 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.8 milligram of sodium
FISH IN "ACQUA PAZZA"
This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.
Yield Serves 4
Number Of Ingredients 8
Steps:
- Arrange snapper fillets in single layer in large nonstick skillet. Add 1/3 cup water. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with tomatoes. Drizzle olive oil over. Sprinkle with capers. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. Transfer fish to platter. Boil sauce in skillet until thickened, about 10 minutes. Spoon sauce over fish and sprinkle with parsley.
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