RED SNAPPER PASTA RECIPE RECIPES

Steps:

• Heat the olive oil in a large nonstick pan over medium-high heat. Season the fish on both sides with salt and pepper. Sear the fish, skin-side down, for 4 minutes; flip, and cook on the reverse side until cooked through and flaky, another 4 minutes. Remove the fish to a plate.
• Add the garlic and some salt and pepper to the pan. When the garlic begins to take on some color, add the red pepper flakes; saute for 1 minute, then stir in the wine. Reduce the wine briefly, until it loses its harsh flavor, then stir in the tomatoes. Lower the heat to medium and simmer for 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than indicated on the box.
• Remove the skin from the fish fillets. (Searing the fish skin-side down adds more flavor to the sauce.) Break up the fish with your hands and add it to the sauce. Stir well, and cook for 1 minute.
• Drain the linguine, add it to the sauce, and toss all together.
• Serve with a drizzle of olive oil, a sprinkle of parsley and, if desired, an extra touch of red pepper flakes.

Steps:

• In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers. Saute over medium heat until onion is soft.
• Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks.
• Once sauces begins to thicken add the snapper fillets and push them down into the pan. Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.