Best Spicy Neapolitan Fish Recipes
SPICY NEAPOLITAN FISH
You will love the fresh ingredients and flavors of this fast, flavorful fish dish that includes fresh basil, tomatoes, and spicy red peppers. Dinner can be on the table in minutes.
Provided by Geema
Categories Tilapia
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large skillet over medium-high heat.
- Sprinkle fish with salt and pepper.
- Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side.
- Transfer fish to platter.
- Repeat with remaining fish.
- Add parsley and crushed red pepper to same skillet; sauté 1 minute.
- Add wine,tomatoes, olives, and garlic (capers and artichoke hearts if using); sauté until tomatoes are soft and juicy, about 2 minutes.
- Season sauce with salt and pepper; spoon over fish.
Nutrition Facts : Calories 419.1, Fat 21.4, SaturatedFat 3.7, Cholesterol 113.5, Sodium 424.3, Carbohydrate 10.3, Fiber 3.3, Sugar 4.1, Protein 47.8
PESCE ALL'ACQUA PAZZA (FISH IN CRAZY WATER)
This classic Neapolitan dish involves poaching fish in a liquid that Marcella Hazan explained as being "denser than a broth, looser, more vivacious and fresher in taste than any sauce." It's made by simmering chopped extra-ripe tomatoes with water, garlic, chile and other flavorings. Once the water tastes like tomato, fish fillets are poached in it. This foolproof method prevents overcooking, so it's ideal for all kinds of delicate seafood. Some think "crazy" refers to the broth's spiciness, while others think the name comes from the fact that fishermen made the dish with seawater (but it could also simply reflect that water is the key ingredient).
Provided by Ali Slagle
Categories dinner, weeknight, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet with high sides, combine the olive oil, garlic, fennel seeds and red-pepper flakes. Set over medium-low and cook, swirling occasionally, until sizzling and fragrant, 3 to 5 minutes.
- Add 2 1/2 cups water, the tomatoes and 2 teaspoons salt to the skillet. Bring to a boil over high, then cover, reduce heat to medium, and cook until the tomatoes are softened and the water is bright red and tastes like tomato, 15 to 20 minutes.
- Pat the fish dry and season with salt. Lay the fish into the tomato water, cover and cook until the fish is opaque and flakes easily, 4 to 8 minutes.
- Taste the water and adjust seasonings with salt and red-pepper flakes. If the liquid has reduced so much that it resembles sauce, add a little water until it looks like tomatoes suspended in red-tinted water. Serve the fish and tomato water in shallow bowls, with a drizzle of olive oil and bread for dunking.
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