Red Snapper Baked In Salt With Romesco Sauce Food

WHOLE RED SNAPPER BAKED IN SALT

Steps:

• Preheat oven to 400 degrees.
• Rinse and dry the fish thoroughly. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Work the mixture with your hands to distribute the water and egg whites in the salt. The salt mixture should hold together when you press a mound of it together between the palms of your hands. If it doesn't, work in another egg white.
• Fill a baking dish that is 2 inches longer than the fish about 1/3 full of the salt mixture. Place the fish on top. Cover the fish with the rest of the salt mixture and smooth the salt over with a spatula. Place the fish in the oven for about 40 minutes. The only way to know whether the fish is done is by inserting an instant-read thermometer through the layer of salt and measuring the temperature of the fish. When it reaches 135 degrees F, take it out, and serve immediately.
• Bring the fish to the table on a baking sheet or on a large platter and crack it with a mallet or even a hammer. Pull back the salt layer, then peel off the skin with a fork. Serve on hot plates.

RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE

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.

ROMAN-ESCO (ITALIAN ROMESCO) WITH RED SNAPPER

Steps:

• Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
• Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
• Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.

SALT-ROASTED RED SNAPPER

Steps:

• Heat oven to 450 degrees. Rinse fish thoroughly inside and out until no traces of blood remain. Pat fish dry with paper towels.
• In a large bowl, stir together salt and egg whites until thoroughly combined. Place a 1/2-inch layer of salt mixture in the bottom of a 13-by-9-by-2-inch baking pan. Place lemon rounds, parsley, thyme, and bay leaves on top of salt, arranging ingredients so they form shape of fish and reserving some of each ingredient. Fill fish cavity with reserved lemons and herbs; place the fish on top of mixture.
• Pour the remaining salt over fish, completely covering the body; the tail can stick out of the pan. Using your fingers, pat down salt, completely sealing the fish.
• Place pan in center of oven. Cook fish until done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place it to the chin under lower lip for 15 seconds; if the metal feels very warm, the fish is done.) Remove pan from oven; let sit 5 minutes.
• Gently break away crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

ROMESCO SAUCE

Steps:

• Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
• Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
• Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
• Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.

ROASTED FISH WITH ROMESCO SALSA

Steps:

• Heat oven to 400 degrees. In a medium bowl, toss the tomato, peppers, garlic, paprika, vinegar and 1 tablespoon olive oil; set aside.
• In a small skillet, heat 1 tablespoon olive oil over medium-high. When the oil is hot, add the torn bread and cook, tossing often, for 3 to 5 minutes, until toasted and golden brown. Transfer to a cutting board to cool, then coarsely chop the bread into pieces.
• Carefully wipe out any crumbs from the pan with a paper towel, then add a splash of olive oil. Add the almonds and toast over medium heat, tossing occasionally, for about 3 minutes, or until golden brown. Transfer to the board with the bread and set aside to cool.
• Pat the fish dry with a paper towel and place on a sheet pan or in a baking dish. Brush all over with olive oil and season generously with salt and pepper. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Add the bread, almonds and parsley to the tomato salsa and toss well. Spoon over the fish fillets, sprinkle with coarse sea salt and serve immediately.

RED SNAPPER WITH MANGO SALSA

Steps:

• Cut fish into 4 serving size portions. Measure the thickness of the fish. Brush with a mixture of 1 tbsp lime juice and water.
• In a bowl, combine paprika, salt, ginger, allspice and pepper. Rub onto fish.
• Arrange fish in a shallow baking pan. Bake uncovered at 425 degrees until fish flakes easitly when tested with a fork. Allow 4 to 6 minutes for each 1/2 inch of thickness.
• To serve, brush fish with pan juices and serve with mango salsa and garnish with lime slices.
• Mango Salsa:.
• Combine mango, 1 red bell pepper, green onions, hot chili pepper, olive oil, 2 tbsp lime juice, vinegar, lime peel, 1/4 tsp salt and pepper.

SAUTEED FISH WITH ROMESCO SAUCE

Steps:

• Preheat broiler.
• Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes.
• Place peppers in a paper bag; close tightly. Let stand 5 minutes; peel off the skin. Place bell peppers, ancho, 1/4 teaspoon salt, and next 8 ingredients (through bread) in a food processor; process until smooth.
• Heat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over fish. Coat pan with cooking spray. Add fish to pan; cook 6 minutes on each side or until desired degree of doneness. Top with sauce; serve with lemon wedges.

WHOLE RED SNAPPER BAKED IN A SALT CRUST

Steps:

• Preheat oven to 450°F.
• In a bowl stir together salt and water until combined well. On a large baking sheet spread half of salt mixture in a rectangle just larger than the red snapper and set fish on top. Halve lemon crosswise and cut 3 slices from 1 half, reserving remaining half. Insert slices into cavity of fish. Pat remaining salt mixture over fish to cover completely and bake in middle of oven 30 minutes.
• Rap all around edge of salt crust with the back of a large spoon to loosen and lift top off. Squeeze juice from reserved lemon half over fish and drizzle with oil.

RED SNAPPER LIVORNESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
• Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
• Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

SALT BAKED RED SNAPPER

Steps:

• Preheat oven to 450 degrees with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.
• In a large bowl, stir together salt and egg whites until thoroughly combined. Spread a 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.
• Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.
• Place pan in oven, and cook until fish is done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done.) Remove pan from oven; let sit 5 minutes.
• Gently break away the crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

BAKED RED SNAPPER WITH GARLIC, LIME, AND CILANTRO

Steps:

• Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
• Marinate in the refrigerator, 30 minutes to 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
• Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.