Roasted Snapper with Peppers, Pine Nuts and Tomatoes
To get a crisp brown skin without overcooking the fish, Steven Chiappetti quickly sautés the snappers before roasting.Plus: Ultimate Holiday GuidePlus: More Seafood Recipes and Tips
December 1997
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Recipe Summary
Ingredients
Directions
Make Ahead
The roasted peppers and tomato compote can be refrigerated for up to 1 day.
Serve With
Steamed rice.
Suggested Pairing
Pair with a full-bodied Chardonnay from the Chassagne-Montrachet region, which is rich enough to handle the robust peppers and elegant enough to balance the fine texture of the fish.