Sauteed Snapper Acqua Pazza Red Snapper Crazy Water Recipes

Steps:

• 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.

Steps:

• Season the fish pieces with salt, pepper, and Old Bay. Heat a large, deep skillet over medium-high heat. Add the EVOO, hot red pepper flakes, garlic, and anchovies. Melt the anchovies into the oil. Add the snapper, skin side down, and crisp the skin. Turn and brown the fish for 3 to 4 minutes. Add the wine and deglaze the pan (lift up drippings), then add the sun-dried tomatoes, capers, and scallions and stir in the chicken stock. Stir the stoup gently so you do not break up the fish. Bring the broth to a simmer and cook for another 3 to 5 minutes to combine flavors.
• Serve the fish in shallow bowls with plenty of crazy broth. Garnish with parsley.