Red Snapper Baked in Salt with Romesco Sauce
Red Snapper Baked in Salt with Romesco Sauce might be just the main course you are searching for. This dairy free and pescatarian recipe serves 8. One serving contains 383 calories, 50g of protein, and 15g of fat. A mixture of bell peppers, water, coarse kosher salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the almonds you could follow this main course with the Fresh Cherry Clafouti with Almonds as a dessert.
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.
Add enough hot water to cover.
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.
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.)
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 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.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Scarpetta Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
Scarpetta Pinot GrigioLight straw color with just a hint of salmon. Aromas of both stone fruits and melon. Showing Pinot Grigio's ability to be light on its feet but complex. Melon and stone fruits with minerals and medium body. Pinot Grigio has such a great range. Wonderful on its own as an aperitivo, with light grilled fish like sashimi, pesce crudo or ceviche.