Red Snapper with Spanish Sofrito Sauce
uncooked snapper fillet(s)
1 pound(s), four 4-oz pieces
1 large, chopped (about 1 1/2 cups)
1 large, chopped (about 1 cup)
sweet red pepper(s)
1 small, chopped (about 3/4 cup)
4 clove(s), medium, chopped (about 4 Tbsp)
¼ pinch, freshly ground
2 Tbsp, fresh, chopped, for garnish
- Coat a large nonstick skillet with cooking spray and place over medium-high heat. Sauté snapper until fish flakes easily with a fork, about 3 minutes per side. Remove fish from skillet; set aside and keep warm.
- Heat oil in same skillet. Add onions and peppers and cook, stirring and shaking pan, until vegetables are quite soft, wilted and browned, about 7 minutes. Add garlic and cook 2 to 3 minutes.
- Add water, scraping bottom of pan to release browned bits. Season with salt and pepper and serve over fish; garnish with parsley. Yields 1 filet and about 1/2 cup of vegetable mixture per serving.