Snapper with Pine Nut Romesco Sauce

Snapper with Pine Nut Romesco Sauce

It’s been awhile since I’ve cooked something that wasn’t a go-to recipe. I’ve been roasting a lot of chickens, and searing a lot of filets.

But last night I decided it was time to mix it up a bit. I picked out the best looking whole Red Snapper at TJ’s Seafood Market and had the fishmonger filet, scale and debone it for me in less than 10 minutes.

I loved, loved, loved this dish. It was flavorful, healthy, and it didn’t take me six hours to make. Always a plus. I’ll definitely be adding this to my regular go-to rotation from now on.

Snapper with Pine Nut Romesco Sauce (adapted from Joyce Goldstein’s Tapas: Sensational Small Plates from Spain)

1/2 cup pine nuts
4 tablespoons olive oil
1/2 large onion, finely chopped
1 teaspoon sweet paprika
1 tablespoon finely minced garlic
1/4 cup fresh bread crumbs
Pinch of saffron threads, warmed and crushed
1 28oz can chopped tomatoes
1 cup dry white wine
Salt and freshly ground black pepper
1 1/2 pounds Red Snapper (or you can use another firm white fish)
1 cup English peas, cooked until tender-crisp (optional)
1/4 cup chopped mint

Preheat the oven to 350°F. Spread the pine nuts on a baking sheet and toast in the oven, stirring occasionally, until fragrant and golden, about 5 minutes. Pour onto a plate to cool. Transfer 1/4 cup of the toasted nuts to a nut grinder or small food processor and grind or pulse until finely ground.

In a frying pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 8 minutes. Add the paprika, garlic, ground pine nuts, bread crumbs, and saffron, and cook, stirring often, for 3 minutes. Add the tomatoes and wine and cook, stirring occasionally, until thickened, 5 to 8 minutes. Season to taste with salt and pepper. Keep warm over low heat.

Add the mint, peas and fish to sauce and then cover. Cook for about 8 minutes or until fish is opaque throughout. Transfer to a serving dish or individual dishes, and garnish with the remaining pine nuts and any remaining mint.

I served over yellow Spanish saffron rice.

Categories: Inspiration, Main Dish

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