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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Ainan Abdali
[email protected]This was a great recipe! The fish was cooked perfectly and the romesco sauce was delicious. I will definitely be making this again.
Naledi Kumalo
[email protected]I've never cooked fish in a salt crust before, but this recipe made it easy. The fish was cooked perfectly and the salt crust added a nice flavor.
Maurielle Atterberry
[email protected]This recipe was a bit more work than I expected, but it was worth it. The fish was delicious and the romesco sauce was to die for.
Rishav chaudhary
[email protected]I'm not a big fan of fish, but I really enjoyed this recipe. The salt crust and the romesco sauce really made the fish taste amazing.
Qudrat Jan
[email protected]Wow! This was one of the best fish dishes I've ever had. The salt crust really made a difference, and the romesco sauce was the perfect accompaniment.
oluwakemi oluyori
[email protected]This recipe is a keeper! The fish was cooked perfectly and the romesco sauce was amazing. I will definitely be making this again and again.
Md Jamshed
[email protected]This is a great recipe for a special occasion. The fish is impressive and the romesco sauce is delicious. I will definitely be making this again.
Skjahid Sk
[email protected]I was a bit hesitant to try this recipe, but I'm glad I did! The fish was cooked to perfection and the salt crust was a great way to add flavor. The romesco sauce was also very good.
Muhamadi Lukwago
[email protected]This recipe was easy to follow and the results were delicious! The fish was cooked evenly and the salt crust added a nice flavor. The romesco sauce was also very tasty.
Santosh Harijan
[email protected]I've made this recipe several times now, and it's always a hit with my family and friends. The fish is always cooked perfectly, and the romesco sauce is amazing.
Adam Kuhn (Adam K)
[email protected]This was my first time cooking red snapper, and it turned out perfectly! The fish was flaky and moist, and the salt crust added a delicious flavor. The romesco sauce was also a great complement to the fish.