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Red Snapper Baked in Salt with Romesco Sauce Recipe

Red Snapper Baked in Salt with Romesco Sauce Recipe

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Red Snapper Baked in Salt with Romesco Sauce

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Ingredients

Count

Nutrition

445

Calories

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Ingredients:

Serving

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

Directions:

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.
Chef's note: Chef José Andrés says that comparing pimentón, a Spanish smoked paprika, to the supermarket variety is like comparing it to red powder. Pimentón is the sweetly smoky flavor in everything from chorizo sausage to paella. Look for dulce (sweet) and de la Vera on the label. Peppers from the La Vera region are always smoke-dried; in other regions they are sun-dried.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	444.78 Kcal (1862 kJ)
Calories from fat	194.7 Kcal
		% Daily Value*
Total Fat	21.63g	33%
Cholesterol	84.09mg	28%
Sodium	81845.25mg	3410%
Potassium	1230.93mg	26%
Total Carbs	9.52g	3%
Sugars	4.35g	17%
Dietary Fiber	2.41g	10%
Protein	50.88g	102%
Vitamin C	45mg	75%
Vitamin A	0.7mg	25%
Iron	13mg	72%
Calcium	121.3mg	12%

Amount Per 100 g
Calories	55.14 Kcal (231 kJ)
Calories from fat	24.14 Kcal
		% Daily Value*
Total Fat	2.68g	33%
Cholesterol	10.42mg	28%
Sodium	10146.35mg	3410%
Potassium	152.6mg	26%
Total Carbs	1.18g	3%
Sugars	0.54g	17%
Dietary Fiber	0.3g	10%
Protein	6.31g	102%
Vitamin C	5.6mg	75%
Vitamin A	0.1mg	25%
Iron	1.6mg	72%
Calcium	15mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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