Red Snapper with Spanish Sofrito Sauce
- Total Time
Sofrito is a classic Spanish combination of onions, bell peppers and garlic. It's used as a sauce — or the base for a sauce — in many different dishes.
cooking spray1 spray(s)
uncooked snapper fillet(s)1 pound(s), four 4-oz pieces
olive oil2 tsp
uncooked onion(s)1 large, chopped (about 1 1/2 cups)
green pepper(s)1 large, chopped (about 1 cup)
sweet red pepper(s)1 small, chopped (about 3/4 cup)
garlic clove(s)4 clove(s), medium, chopped (about 4 Tbsp)
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
fresh parsley2 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 onion and peppers; cook, stirring and shaking pan, until vegetables are quite soft and browned, about 7 minutes. Add garlic; cook, stirring occasionally, about 2 to 3 minutes more.
- Add water to skillet and scrape bottom of pan with a spoon to release browned bits; season vegetable sauce with salt and pepper. Serve sauce over fish; garnish with parsley. Yields 1 fillet and about 1/2 cup of sauce per serving.