Red Snapper with Spanish Sofrito Sauce

Total Time
40 min
22 min
18 min
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 spray

1 spray(s)

uncooked snapper fillet(s)

1 pound(s), four 4-oz pieces

olive oil

2 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 medium clove(s), chopped (about 4 Tbsp)


¼ cup(s)

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

fresh parsley

2 Tbsp, fresh, chopped (for garnish)


  1. 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.
  2. 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.
  3. 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.

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