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.
ROMESCO SAUCE
A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.
Provided by AngieItaliano
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
- Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 7.3 g, Fat 18.3 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 60.6 mg, Sugar 2.1 g
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
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