Roman-esco (Italian Romesco) with Red Snapper
Serve with Lemon-Pepper Ricotta Spread and Polenta and Peas with Pancetta.Ingredients 1 jar roasted red peppers 1 large plum tomato, coarsely chopped 2 slices s
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Cooking tools:
- Food processor
- Saute pan
- Fish spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Serving platter
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
- freshly ground black pepper
- Flour, for dredging
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