Best Roman Esco Italian Romesco With Red Snapper Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROMESCO SAUCE



Romesco Sauce image

Whether you pair it with fish, roasted veggies or some other creation, this flavor-packed romesco sauce will take your dish to a new level. -Lauren McAnelly, Des Moines, Iowa

Provided by Taste of Home

Time 10m

Yield 10 servings.

Number Of Ingredients 11

1/2 cup slivered almonds, toasted
1/2 cup soft whole wheat or white bread crumbs
1/2 cup fire-roasted crushed tomatoes
1 jar (8 ounces) roasted sweet red peppers, drained
2 tablespoons minced fresh parsley
2 garlic cloves
1 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup sherry
1/2 cup olive oil

Steps:

  • Pulse almonds, bread crumbs, tomatoes, roasted peppers, parsley, garlic, paprika, salt and pepper in a food processor until finely chopped. Add sherry; process until blended. Continue processing while gradually adding oil in a steady stream.

Nutrition Facts : Calories 164 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 268mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

RED SNAPPER BAKED IN SALT WITH ROMESCO SAUCE



Red Snapper Baked in Salt with Romesco Sauce image

Categories     Fish     Pepper     Tomato     Appetizer     Bake     Christmas     Vinegar     Snapper     Hot Pepper     Winter     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Sauce
3 large plum tomatoes
2 large red bell peppers
1 medium onion (unpeeled)
4 tablespoons olive oil, divided
1 dried ancho chile*
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 garlic cloves
2 tablespoons Sherry wine vinegar
1 slice wheat bread, toasted, cut into 1/2-inch cubes (about 1/2 cup)
1 teaspoon pimentón or other imported sweet paprika (see note below)
Fish
2 2-pound whole red snappers
6 pounds coarse kosher salt
3 cups water

Steps:

  • For sauce:
  • Preheat oven to 400°F. Toss tomatoes, bell peppers, and onion in small baking dish with 2 tablespoons olive oil. Roast until partially charred, turning every 15 minutes, about 45 minutes. Cover with foil; let stand 15 minutes.
  • Meanwhile, heat 1 tablespoon olive oil in small skillet over medium-high heat. Add chile; fry until darkened and slightly puffed, turning once, about 30 seconds. Transfer to small bowl. Add enough hot water to cover. Let stand 30 minutes.
  • Peel and seed ancho chile, tomatoes, and bell peppers; place in blender. Peel onion; coarsely chop and add to blender.
  • Heat 1 tablespoon olive oil in small skillet over medium-high heat. Add almonds; sauté until lightly toasted, about 1 minute. Transfer to blender. Add 1/4 cup extra-virgin olive oil, garlic, vinegar, bread, and paprika to blender; blend to coarse puree. Transfer to bowl; season with salt. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
  • For fish:
  • Preheat oven to 450°F. Place 1 fish in each of two 13x9x2-inch metal baking pans. Cover each fish with 3 pounds salt. Drizzle 1 1/2 cups water over salt in each pan. Using hands, pack salt over fish to cover completely.
  • Bake fish until thermometer inserted into center of fish registers 135°F, about 30 minutes. Gently rap salt crust with back of spoon to crack; carefully remove salt. Use pastry brush to remove any remaining salt. Carefully transfer whole fish to platter and serve with sauce.
  • *Sold at Latin American markets, specialty foods stores, and some supermarkets.

ROASTED ROMAN-STYLE ROMANESCO



Roasted Roman-Style Romanesco image

Because of this vegetable's bizarre and unusual appearance, this is the kind of thing people pass over in the market, mostly because they're confused by it and don't know what to do with it, but this recipe shows exactly what to do with it. If you do what I do, you'll be enjoying one of the most delicious vegetables you'll ever have. Serve drizzled with more olive oil or garlic aioli.

Provided by Chef John

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 35m

Yield 8

Number Of Ingredients 9

2 drizzles olive oil, divided, or as needed
2 heads Romanesco, leaves and stems removed
3 oil-packed anchovy fillets
3 tablespoons olive oil
¼ teaspoon red pepper flakes
1 lemon, juiced
¼ cup plain dry bread crumbs
½ cup finely grated Parmigiano-Reggiano cheese, divided
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
  • Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
  • Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
  • Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
  • Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
  • Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 10.7 g, Cholesterol 5.7 mg, Fat 8.4 g, Fiber 3.4 g, Protein 5.3 g, SaturatedFat 1.9 g, Sodium 181.9 mg, Sugar 1.5 g

Related Topics