Best 2 Red Snapper Puttanesca Recipes

"Red Snapper Puttanesca" is a delectable seafood dish that combines the vibrant flavors of the Mediterranean with the tender texture of red snapper. Originating from the charming coastal regions of Italy, this culinary masterpiece boasts a tantalizing sauce known as "puttanesca," a savory blend of tomatoes, capers, olives, and anchovies that imparts a burst of umami and tangy notes. The delicate flaky flesh of the red snapper harmonizes perfectly with the robust flavors of the sauce, creating a harmonious symphony of tastes and textures that will transport your taste buds to the sun-kissed shores of the Mediterranean.

Here are our top 2 tried and tested recipes!

RED SNAPPER PUTTANESCA

Red Snapper Puttanesca image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

Ingredients

One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed
Kosher salt
4 stems rosemary
3 stems oregano
1/2 orange, sliced (about 3 slices)
2 tablespoons capers
1 orange bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1/2 red onion, cut into thin strips
1/2 teaspoon red pepper flakes
Olive oil

Steps:

Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
Add the roasted vegetables to a blender; puree until smooth.
Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
Serve the fillets with the spicy roasted pepper puree.

RED SNAPPER PUTTANESCA (COOKING LIGHT)

Red Snapper Puttanesca (Cooking Light) image

This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.

Provided by appleydapply

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

20 ounces red snapper fillets or 20 ounces other white fish fillets
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 scallions, chopped
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, drained
8 nicoise olives, pitted and sliced
2 tablespoons drained capers
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
1/2 lemon, cut into 4 wedges
optional flat leaf parsley (to garnish)

Steps:

Preheat an oven to 350°F (180°C).
Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't be afraid to experiment with different types of olives and capers. There are many different varieties available, so you can find ones that you really enjoy.
If you don't have access to fresh tomatoes, you can use canned tomatoes instead. Just be sure to drain them well before using them.
Serve the red snapper puttanesca with a side of crusty bread or pasta. This will help to soak up the delicious sauce.

Conclusion:

Red snapper puttanesca is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be made with a variety of different ingredients. So next time you're looking for a new seafood recipe to try, give red snapper puttanesca a try. You won't be disappointed!