Best Red Snapper In Crazy Water Acqua Pazza Recipes

Red Snapper in Crazy Water (Acqua Pazza) image

Yield 4 servings

Number Of Ingredients 13

2 1/2 pounds red snapper fillet, cut into 3-inch chunks
Salt and freshly ground black pepper
1 1/2 tablespoons Old Bay or other seafood seasoning blend (a palmful and half again)
3 tablespoons extra-virgin olive oil (EVOO) (three turns of the pan)
1 teaspoon crushed hot red pepper flakes
3 garlic cloves, crushed and peeled
1 can flat anchovy fillets
1 cup white wine
1/4 cup (6 to 8 pieces) soft sun-dried tomatoes, not in oil (on the produce aisle), coarsely chopped
3 tablespoons capers, drained
4 scallions, chopped
1 quart chicken stock or broth
A handful of fresh flat-leaf parsley, chopped

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

Yield Serves 4

Number Of Ingredients 8

4 5-ounce red snapper fillets
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped tomatoes
2 tablespoons olive oil (preferably extra-virgin)
1 1/2 teaspoons drained capers
Fresh Italian parsley, chopped

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) image

Provided by Busters friend

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Italian parsley, chopped fresh
1 tablespoon oregano, chopped fresh
1 teaspoon red pepper, crushed
1/4 teaspoon salt
4 (8 ounce) red snapper (other firm white fleshed fish fillets fine too)
4 tablespoons pure olive oil
4 garlic cloves, thinly sliced
1 tomatoes, chopped (Creole the best but nice homegrown fine too)
1 cup dry white wine
1 cup fish stock

Steps:

Nutrition Facts : Calories 417.9, Fat 17.1, SaturatedFat 2.7, Cholesterol 85.2, Sodium 388.3, Carbohydrate 4, Fiber 0.6, Sugar 1.5, Protein 48.8

Fish in Crazy Water image

Yield Serves 2

Number Of Ingredients 7

2 large garlic cloves
6 ounces cherry tomatoes
1/2 cup packed fresh flat-leafed parsley leaves
a 2- to 2 1/2-pound whole red snapper or black bass, cleaned, with head removed and tail intact
6 tablespoons olive oil
2 cups water
1 cup dry white wine

Steps:

Mince garlic. Quarter tomatoes and finely chop parsley. Season fish inside and out with salt and pepper.
In a heavy skillet just large enough to fit fish heat oil over moderately high heat until hot but not smoking and sauté garlic, stirring, until it just begins to turn golden. Add fish, tomatoes, water, wine, and 1/4 cup parsley and bring to a boil over high heat. Spoon cooking liquid over fish and cook fish, covered, at a bare simmer until just cooked through, 15 to 20 minutes.
Transfer fish and tomatoes to a large serving platter and cover with foil. Boil cooking liquid over high heat until reduced to 1 cup, about 10 minutes. Stir in remaining parsley and salt and pepper to taste. Fillet fish and spoon sauce and tomatoes over it.