RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE
Categories Fish Pepper Tomato Appetizer Bake Christmas Vinegar Snapper Hot Pepper Winter Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For sauce:
- Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
- Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
- Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
- Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
- For fish:
- Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
- Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
- *Sold at Latin American markets, specialty foods stores, and some supermarkets.
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Moje 51
[email protected]This recipe was easy to follow and the results were delicious. The fish was cooked perfectly and the sauce was flavorful and tangy. I would definitely make this again.
Sania Rajpoot
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The fish was cooked perfectly and the sauce was delicious. I would definitely make this again.
Michelle Frescas
[email protected]This was a great recipe! The fish was flaky and moist, and the sauce was flavorful and tangy. I would definitely make this again.
Stephen Samson
[email protected]I love this recipe! The fish is always cooked perfectly and the sauce is so flavorful. I usually serve it with roasted vegetables or mashed potatoes.
Karasu
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The fish was cooked perfectly and the sauce was delicious. I would recommend this recipe to anyone who loves seafood.
Toha Telecom
[email protected]I made this for a dinner party and it was a huge success. Everyone loved the fish and the sauce. I will definitely be making this again for special occasions.
Kaleem Khan
[email protected]This was my first time cooking red snapper and I'm so glad I tried this recipe. The fish was flaky and tender, and the sauce was flavorful and tangy. I will definitely be making this again.
mohan Poon
[email protected]I've made this recipe several times now and it's always a hit. The fish is always cooked perfectly and the sauce is so delicious. I highly recommend it!
Mnyanwez OG
[email protected]I followed the recipe exactly and the results were amazing. The fish was moist and flavorful, and the sauce was rich and creamy. My family loved it!
Gerald Iradukunda
[email protected]This dish was an absolute delight! The red snapper was cooked to perfection, and the romesco sauce was the perfect complement. I will definitely be making this again.