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Seremoni 2026

Red Snapper Spaghetti

Recipes

Red Snapper Spaghetti

January 7th, 2026

Jay Wolman

"Fish pasta never gets the love it deserves; so here is a straightforward and simple recipe celebrating it."

This is a reminder that a few good ingredients can do lots of work. Good olive oil, lots of garlic, and a ripe tomato go a long way here, while Seremoni Grade Red Snapper gently simmers until tender and flaky. It’s simple cooking that delivers big flavor with very little fuss. If you can find the Sicilian dried oregano on the branch, it is a worthy staple to have kicking around your pantry!


Ingredients

  • ½ lb spaghetti
  • 1 fillet Seremoni Grade Red Snapper
  • 1 heirloom tomato
  • 1/2 cup white wine
  • 4 cloves garlic, thinly sliced
  • 1 Tbsp chili flake
  • 2 Tbsp dried Sicilian oregano
  • 1/3 cup olive oil
  • 1 Tbsp butter

    Instructions

  • Begin by taking the heirloom tomato and grating it on a large holed box grater into a bowl with the skin on. You’ll want a pulp-like end product. Reserve this.

  • In a large sauce pan, begin with the olive oil, chili flakes, and garlic over medium heat. Cook the garlic until fully tender but no color.

  • At this point add the snapper and white wine and turn down the heat, gently simmering the fish for about 7 minutes. While this is cooking, have your pasta water ready to go. It should be salty like the sea.

  • A good way to tell the fish is ready is by pulling the skin off. If it presents any challenges it needs to cook longer.

  • Once skin is removed, add the grated tomato and the wild oregano and flake the fish into nice chunky bits.

  • Once your spaghetti is cooked and al dente, add this with a splash of pasta water to the pan with the sauce and fish.

  • Bring back up on high heat with butter, tossing and emulsifying together. The sauce should be mainly garlicky and oily, with bits of tomato and fish in each bite.

  • Serve in a bowl and enjoy!