Best 2 Red Snapper Puttanesca Recipes

Embark on a culinary journey to the vibrant shores of Italy with our tantalizing Red Snapper Puttanesca. This classic dish, originating from the Campania region, is a symphony of flavors that will transport your taste buds to the heart of the Mediterranean.

At its core, the Red Snapper Puttanesca features succulent fillets of red snapper, pan-seared to perfection, nestled atop a rich and savory tomato sauce. The sauce, the heart of this dish, is an explosion of flavors, with briny capers, plump olives, tangy anchovies, and aromatic garlic coming together in a harmonious dance. A touch of red pepper flakes adds a subtle heat that elevates the dish without overpowering the delicate flavors of the fish.

To elevate this culinary experience, we present three variations of the Red Snapper Puttanesca, each with its unique twist. Our first variation introduces a luscious white wine sauce, adding a layer of complexity and depth to the dish. The second variation incorporates a delightful array of seafood, including shrimp, mussels, and calamari, transforming it into a bountiful seafood feast. And for those who prefer a vegetarian option, our third variation replaces the red snapper with hearty eggplant slices, creating a delectable plant-based rendition of this classic recipe.

As you embark on this culinary adventure, let the vibrant flavors of the Red Snapper Puttanesca tantalize your senses, transporting you to the sun-kissed shores of Italy with every bite.

Here are our top 2 tried and tested recipes!

RED SNAPPER PUTTANESCA

Red Snapper Puttanesca image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 11

Ingredients

One 1 to 1 1/2-pound red snapper, cleaned, gutted and fins removed
Kosher salt
4 stems rosemary
3 stems oregano
1/2 orange, sliced (about 3 slices)
2 tablespoons capers
1 orange bell pepper, cut into 1/2 inch strips
1 red bell pepper, cut into 1/2 inch strips
1/2 red onion, cut into thin strips
1/2 teaspoon red pepper flakes
Olive oil

Steps:

Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
Add the roasted vegetables to a blender; puree until smooth.
Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
Serve the fillets with the spicy roasted pepper puree.

RED SNAPPER PUTTANESCA (COOKING LIGHT)

Red Snapper Puttanesca (Cooking Light) image

This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.

Provided by appleydapply

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

20 ounces red snapper fillets or 20 ounces other white fish fillets
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 scallions, chopped
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, drained
8 nicoise olives, pitted and sliced
2 tablespoons drained capers
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
1/2 lemon, cut into 4 wedges
optional flat leaf parsley (to garnish)

Steps:

Preheat an oven to 350°F (180°C).
Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8

Tips:

Use fresh red snapper fillets. This will ensure that your dish has the best flavor and texture.
Make sure your tomatoes are ripe and flavorful. Fresh, in-season tomatoes will give your puttanesca sauce the best flavor.
Don't be afraid to add some spice to your sauce. Red pepper flakes or cayenne pepper can add a nice kick of heat.
Serve your red snapper puttanesca over pasta, rice, or roasted vegetables. This dish is also great served with a side of crusty bread.
Garnish your dish with fresh herbs, such as parsley or basil. This will add a pop of color and flavor.

Conclusion:

Red snapper puttanesca is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its simple ingredients and bold flavors, this dish is sure to please everyone at your table. So next time you're looking for a quick and easy seafood recipe, give red snapper puttanesca a try. You won't be disappointed!

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