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 medium clove(s), chopped (about 4 Tbsp)
½ tsp, or to taste
¼ tsp, freshly ground, or to taste
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 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.