Pesce all'Acqua Pazza
The name of this dish translates as “fish in crazy water." This dish doesn't seem so crazy to me, unless crazy means insanely delicious with minimal preparation. This term refers drinking sea water which made sailors go insane.
Yield 4 servings
Ingredients
4 8-ounce red snapper fillets
2 tablespoons lemon juice
Salt and freshly ground black pepper
1/3 cup white wine
3 large cloves garlic, roughly chopped
1/2 cup chopped onion
2 cups chopped tomatoes
1/4 cup olive oil
2 tablespoons capers, drained
1/2 teaspoon crushed red pepper flakes
1/4 cup parsley, chopped
| 1 | Drizzle lemon juice over fish, then lightly season with salt and pepper. |
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| 2 | In a large skillet, over medium high heat, place fish in a single layer. Pour white wine around, and sprinkle garlic and onions into wine. |
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| 3 | Spread tomatoes over fish, drizzle with olive oil, then top with capers. |
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| 4 | Bring to a boil, then reduce heat to low, cover and simmer for 10 minutes or so, until fish is just beginning to get opaque. |
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| 5 | Remove fish, along with most of its tomato topping, to serving platter. Cover with foil and keep warm. |
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| 6 | Turn heat to high under skillet, add crushed red pepper to juices, and reduce to 1/3 cup. |
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| 7 | Spoon sauce over fish, then sprinkle parsley over tomatoes. |
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