Acqua Pazza: Poached Red Snapper
Yield
Serves 4
RECIPE Ingredients
- Extra-virgin olive oil, as needed
- 3 garlic cloves, peeled and lightly crushed
- 1 generous pinch red pepper flakes
- 1 cup grape tomatoes, halved
- ¼ cup dry white wine
- ¼ cup mixed olives
- 4 Lobster Gram Red Snapper Fillets, thawed
- 2 cups fish stock or clam juice
- Flat-leaf parsley or microgreens for garnish
Price
$39.99
- 6-8 oz. portions of boneless Red Snapper Fillets
- Wild Caught
- Flash Frozen for freshness
- Individually vacuum packed for convenience
- Can be shipped via 2-day or overnight air
Recipe notes
Acqua pazza, which means "crazy water" in Italian, refers to a classic Southern Italian dish where white fish (sea bass, cod, halibut) is gently poached in a light, aromatic broth. For this version, we poached red snapper in a flavorful, tender, and easy-to-prepare recipe. Your favorite white wine and plenty of crusty bread are the perfect accompaniments. .
RECIPE Preparation
- In a sauté pan or skillet large enough to hold the snapper fillets in one layer, heat about a tablespoon of olive oil over medium heat. Add garlic and red pepper flakes, sauté until garlic is fragrant and just starting to turn golden.
- Add tomatoes, season with salt and pepper; sauté until softened, about 3 minutes; add wine and sauté about 1 minute more. Add olives and continue to sauté about 1 minute.
- Top mixture with snapper fillets, flesh-side-up. Season fillets with salt and pepper. Add enough fish stock (or clam juice) to come about halfway up the side of the fish. Add a bit of water if necessary to reach the correct level.
- Cover partially and allow the fish to gently simmer until cooked through, about 5-10 minutes. Garnish with parsley or microgreens and serve with plenty of crusty bread.
