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recipes 2004 01 red snapper baked in salt with romesco sauce
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(78)
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A dollop of this romesco sauce improves everything from steak to roasted cauliflower.
3.6
(3.59)
Vegan
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Crispy smashed potatoes are good. Crispy smashed potatoes on a bed of rich, peppery romesco are better.
3.0
(3.11)
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Charring then steaming the peppers ensures that the romesco will reach a saucy, juicy consistency.
4.5
(4.5)
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Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.
3.5
(3.52)
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The Calabrian pepper in the sauce, along with roasted red bell pepper and pepperoncini, add spicy, sweet, and pickled flavors that complement this creamy, warm ricotta dip.
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
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Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.
5.0
(5)
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A quick, crowd-friendly dinner featuring quick-cooking fish, lots of dill, and a fun and funky nuoc cham salsa.
4.0
(4.22)
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Jarred roasted red peppers take the place of traditional canned tomato for a smokier, sweeter riff on fra diavolo—a red sauce stalwart.
4.6
(4.56)
Vegan
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Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.
5.0
(5)
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Make this red snapper recipe when you can find really great mushrooms, and use the best Port and Sherry vinegar you can get your hands on—they’re the foundation for the sauce.
5.0
(4.91)
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The fennel seeds turn into an aromatic, crunchy crust on the skin.
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(3)
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The deliciously spiced, light and citrusy ceviche recipe from Commander's Palace in New Orleans.
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This recipe makes just enough salsa verde to coat one bag of chips, but it's so tasty and versatile that we always make a double batch. If you can, choose a heftier chip that will hold up when stirred into the sauce.
4.7
(4.71)
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This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
4.0
(4.22)
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Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
5.0
(5)
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Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go in this recipe: any flaky white fish will work well. Just add more cooking time for a thicker slice of fish.
4.0
(4.02)
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5.0
(5)
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Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.
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(5)
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The only trick to this uncooked sauce is finding good canned tomatoes.
4.3
(4.33)
Quick
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Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
4.0
(4)
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Seared broccoli rabe and broccolini get dressed in a dairy-free, umami-jacked dressing and topped with crisp and nutty cornbread.
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Quick
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Pro tip: Make a pot of rice to soak up the extra dressing in this snapper recipe. It's too good to go to waste.