POACHING SEAFOOD IN OIL locks in its moisture and produces tender, juicy results. Here, adding fresh red snapper along with the prawns adds a textural contrast, but you could use either one, doubling the quantity. The oil from the poached seafood makes a flavorful sauce when studded with basil, tomatoes, and lemon zest. Delicate capellini, also known as angel hair pasta, rounds out an easy summer lunch or light supper.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil.
Step 2
In a large skillet over medium heat, heat the olive oil. Add the garlic cloves and half the basil, including the stems, and cook for 5 minutes. Using a slotted skimmer, remove the solids from the olive oil and discard.
Step 3
Add the red pepper flakes, rice vinegar, about half of the cherry tomatoes, the lemon juice, and half of the onion to the skillet. Cook for 5 minutes. Add the snapper and prawns and season with the salt and pepper. Stir to coat the seafood with the oil. Arrange the seafood in a single layer in the olive oil, making sure it is completely submerged. Cook for 4 minutes; then, using tongs, flip the snapper and prawns and cook for 2 more minutes. The seafood is done when the snapper is opaque and the prawns are pink. Remove from the heat.
Step 4
While the seafood is cooking, cook the pasta in the boiling water according to package directions. Transfer the pasta to a large bowl.
Step 5
Add the parsley, the remaining fresh basil leaves, the lemon zest, and the remaining cherry tomatoes and red onions to the pasta. Pour the hot oil and seafood over the top and toss. (The fresh herbs should wilt from the heat of the pasta and oil.) Let sit for 1 minute and then toss again until all of the oil is absorbed by the pasta. Taste for seasoning and add more salt and pepper as needed.
Step 6
Serve warm or at room temperature.
