Roman-esco (Italian Romesco) with Red Snapper – Rachael Ray

Ingredients

• 1 jar roasted red peppers
• 1 large plum tomato, coarsely chopped
• 2 slices stale bread, torn
• 3 tablespoons pine nuts, toasted
• 1 clove garlic, grated or finely chopped
• 1 sprig fresh rosemary, leaves finely chopped, plus 1 sprig
• A few parsley leaves
• 2 tablespoons aged balsamic vinegar
• 1/4-1/3 cup extra virgin olive oil (EVOO) plus 2 tablespoons
• 4 filets of red snapper (6-8-ounces each)
• Salt and freshly ground black pepper
• Flour, for dredging