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Snapper in Acqua Pazza
Recipes
Snapper in Acqua Pazza
4 servings
about 1 hour total (Active 20 minutes)

Ingredients

  • 1 ½ lb ripe tomatoes (such as on the vine, beefsteak, or plum), coarsely chopped
  • 4 cloves fresh garlic, finely chopped
  • ¼ bunch Italian parsley, coarsely chopped
  • 1 serrano pepper, thinly sliced
  • ¼ cup extra-virgin olive oil
  • 4 cups water
  • 1 ½ teaspoons kosher salt
  • 4 fresh snapper fillets, about 1 ½ lb

Steps

    1. Chop tomatoes, garlic, and parsley (about 2 tablespoons). Slice pepper (remove seeds and membrane if desired). Preheat large, deep sauté pan on medium 2–3 minutes.
    2. Add to pan: oil, water, tomatoes, garlic, peppers, and salt; cover and simmer 25 minutes. Uncover and simmer 10 more minutes.
    3. Add fish to pan; simmer 5–7 minutes or until fish is opaque and 145°F. Stir in parsley. Serve.
    Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 260, Total Fat 16g, Sat Fat 2.5g, Trans Fat 0g, Chol 40mg, Sodium 790mg, Total Carb 7g, Fiber 2g, Sugars 4g, Protein 24g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%