Red Snapper Recipe

Name: Shayas Red Snapper Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 fillets Red Snapper fillets; 1 cups Orzo pasta; 0.5 cups Kalamata olives, pitted and chopped; 0.5 cups Romesco sauce; 2 tbs Tahini; 2 tbs Olive oil; 2 cloves Garlic, minced; 2 tbs Lemon juice; 0.25 cups Fresh parsley, chopped; to taste Salt; to taste Black pepper

Inspired by Shaya

Time30m

Serves4

mediterranean orzo, kalamata olive, romesco tahini

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Ingredients

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Main Ingredients

4 fillets Red Snapper fillets

1 cups Orzo pasta

1/2 cups Kalamata olives, pitted and chopped

1/2 cups Romesco sauce

2 tbs Tahini

2 tbs olive oil

2 cloves Garlic, minced

2 tbs ReaLemon lemon juice

1/4 cups Fresh parsley, chopped

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Orzo

In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.

Cook the Red Snapper

In a large skillet, heat olive oil over medium-high heat. Season the red snapper fillets with salt and black pepper. Add the fillets to the skillet and cook for about 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork. Remove from heat.

Prepare the Romesco Tahini Sauce

In a small bowl, combine romesco sauce, tahini, minced garlic, and lemon juice. Mix well until smooth. Adjust seasoning with salt and pepper if needed.

Combine Ingredients

In a large bowl, mix the cooked orzo with chopped kalamata olives and fresh parsley. Drizzle with a little olive oil and toss to combine.

Serve

Plate a serving of the orzo mixture, top with the cooked red snapper, and drizzle with the romesco tahini sauce. Garnish with additional parsley if desired.