Sauteed Snapper Acqua Pazza Red Snapper Crazy Water Recipes

RED SNAPPER IN CRAZY WATER: ACQUA PAZZA

Steps:

• Season fish pieces with salt, pepper and seafood seasoning. Heat a large deep skillet over medium-high heat. Add extra-virgin olive oil, red pepper flakes, garlic and anchovies. Melt anchovies into oil. Add snapper, skin side down and crisp the skin. Turn and brown the fish in oil 3 mintutes. Add wine and deglaze the pan (lift up drippings) then add sun-dried tomato pieces, capers and scallions and stir in chicken stock. Stir the stew/soup or "stoup" gently so you do not break up the fish. Bring the broth to a simmer and cook another 3 to 5 minutes to combine flavors.
• Serve fish in shallow bowls with plenty of crazy broth. Garnish with parsley and pass plenty of crusty bread for dipping, dunking and mopping!

PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)

Steps:

• In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
• Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
• Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
• Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.

RED SNAPPER IN CRAZY WATER (ACQUA PAZZA)

Steps:

• Season the fish pieces with salt, pepper, and Old Bay. Heat a large, deep skillet over medium-high heat. Add the EVOO, hot red pepper flakes, garlic, and anchovies. Melt the anchovies into the oil. Add the snapper, skin side down, and crisp the skin. Turn and brown the fish for 3 to 4 minutes. Add the wine and deglaze the pan (lift up drippings), then add the sun-dried tomatoes, capers, and scallions and stir in the chicken stock. Stir the stoup gently so you do not break up the fish. Bring the broth to a simmer and cook for another 3 to 5 minutes to combine flavors.
• Serve the fish in shallow bowls with plenty of crazy broth. Garnish with parsley.

FISH IN "ACQUA PAZZA"

Steps:

• Arrange snapper fillets in single layer in large nonstick skillet. Add 1/3 cup water. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with tomatoes. Drizzle olive oil over. Sprinkle with capers. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. Transfer fish to platter. Boil sauce in skillet until thickened, about 10 minutes. Spoon sauce over fish and sprinkle with parsley.

SAUTEED SNAPPER ACQUA PAZZA (RED SNAPPER CRAZY WATER)

Steps:

• In a bowl, combine the parsley, oregano, red pepper and salt, then.
• spread this mixture onto both sides of the snapper fillets, pressing it in.
• lightly. Heat the olive oil in a saute pan until very hot, then briefly saute.
• the fish on both sides. Add the garlic to caramelize. Transfer the fish to a.
• preheated 425 degree oven for 7-8 minutes.
• In the saute pan, combine the tomato, wine and fish stock, heating until it.
• bubbles. Serve the fillets on warmed dinner plates, with a generous 1/4 cup.
• of sauce ladled over each side.