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Before you jump to Red snapper and tomato aglio e olio recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is now a good deal more popular than it used to be and rightfully so. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. Wherever you look, people are encouraging you to live a healthier way of life but but then, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that a lot of people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make some small changes that can start to make a difference to our day-to-day eating habits.

These changes can be done with all types of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. It can also be beneficial for your skin since it is a superb source of vitamin E. It might be that you already feel that you consume fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. Organic foods are a superb choice and will reduce any possible exposure to toxic chemicals. Looking for a local supplier of fresh vegetables and fruits will give you the choice of eating foods that still contain virtually all of the nutrients which are usually lost when produce has been kept in storage before it is sold.

Therefore, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to red snapper and tomato aglio e olio recipe. To cook red snapper and tomato aglio e olio you only need 13 ingredients and 14 steps. Here is how you do that.

The ingredients needed to make Red snapper and tomato aglio e olio:

1. You need 240 g spaghetti
2. Use 1 whole red snapper
3. Prepare 3 cloves garlic, minced (use half for sauce and half for garnish)
4. Provide 2 fresh red chilis, remove seeds (or 1 tsp dried red chili power)
5. Use 1 lemon (use half for sauce, half (cut into wedges) for each plate)
6. Get ☆1 tomato, diced
7. Take ☆10 basil (fresh leaves)
8. Take ☆4 stems of cilantro
9. Take ☆1 stem of parsley
10. Prepare ☆A pinch of salt
11. Get ☆A pinch of pepper
12. Get ☆1/4 cup of olive oil
13. Use 1/4 white wine (or sake)

Instructions to make Red snapper and tomato aglio e olio:

1. //How to prep fish//
2. Remove any pin bones from the fish.
3. Pat it down with paper towels and dry very well. Salt and pepper both sides.
4. //How to prep sauce//
5. In a small bowl, combine the juice of half of a lemon and the ☆ ingredients.
6. Boil water with salt. Cook pasta al dente. Reserve 1/4 cup of pasta water.
7. In a medium size non-stick pan, low heat, pour a large amount of olive oil and add the garlic. Cook for about 5 minutes until garlic is golden brown. Remove the garlic from the pan and set aside. Reserve the oil.
8. In the same pan you used to made the garlic oil, medium heat, add red chili to the oil and sauté for a minute.
9. Add fish to the same pan, skin side down. Cook for 5 - 7 min with medium-high heat. Turn over when the skin color turns golden brown.
10. Cook for 2 minutes then turn the heat high, add white wine and cook until the wine evaporates, about 4 min.
11. After the fish is cooked remove fish from the pan.
12. In a pan, add reserved pasta water and bring to a boil. Add fish, the sauce, half of the sautéed garlic and pasta. Cook together and allow to emulsify, about one minute. Adjust the taste if necessary, add salt and pepper.
13. Plate it and sprinkle over with the half reserved sautéed garlic on the dish.
14. Place slice of lemon on each plate.

This aglio e olio recipe is as good as Italian restaurants! The two key ingredients are olive oil and garlic. Aglio e olio spaghetti is also speckled with red pepper flakes, which gives the recipe a subtle heat. The Ultimate Pantry Pasta Hails from Italy. While the exact origin of spaghetti aglio e olio is murky, there's no doubt it hails from Italy.

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