Roman-esco (Italian Romesco) with Red Snapper (Rachael Ray) Recipe
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Ingredients:
- 2 slices stale bread, torn
- 4 filets of red snapper (6 to 8-oz each)
- flour , for dredging
Directions:
- Place peppers and coarsely chopped tomato in food processor with bread, pine nuts, garlic, rosemary, chopped parsley and vinegar. Turn processor on and stream in 1/4 to 1/3 cup extra-virgin olive oil to form a thick sauce.
- Place 2 tablespoons olive oil into a shallow saute pan and add the rosemary sprig. This will infuse the oil before adding the fish.
- Season snapper with salt and pepper and score skin side with cross hatches. Dredge the fish in flour and cook in the rosemary-infused olive oil for 7 to 8 minutes until crispy and golden on both sides. Serve fish in a pool of the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.35 Kcal (964 kJ) | ||
| Calories from fat | 214.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.84g | 37% | |
|---|---|---|---|
| Sodium | 4.91mg | 0% | |
| Potassium | 77.26mg | 2% | |
| Total Carbs | 3.65g | 1% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 0.93g | 2% | |
| Vitamin C | 29.7mg | 50% | |
| Iron | 8mg | 44% | |
| Calcium | 6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 356.08 Kcal (1491 kJ) | ||
| Calories from fat | 331.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.85g | 37% | |
|---|---|---|---|
| Sodium | 7.59mg | 0% | |
| Potassium | 119.43mg | 2% | |
| Total Carbs | 5.64g | 1% | |
| Sugars | 3.65g | 9% | |
| Dietary Fiber | 0.9g | 2% | |
| Protein | 1.44g | 2% | |
| Vitamin C | 45.9mg | 50% | |
| Iron | 12.3mg | 44% | |
| Calcium | 9.3mg | 1% | |
* 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.
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