Red snapper with Spanish sofrito sauce
3
Points®
Total time: 40 min • Prep: 22 min • Cook: 18 min • Serves: 4 • Difficulty: Easy
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, and is the perfect complement for the red snapper here. You can also use it for stews, rice, chicken, shrimp, even pasta. For this recipe, you just need one skillet, and it takes just 40 minutes to make from start to finish. First, sauté the fish until it's cooked through, then simply cook the sofrito in the same skillet, being sure to scrape up all of those browned bits from the bottom of the pan, which is where a lot of the flavor is.
Ingredients
Cooking spray
1 spray(s)
Uncooked snapper fillet
1 pound(s)
Olive oil
2 tsp
Uncooked onion(s)
1 large
Green bell pepper(s)
1 large
Red bell pepper(s)
1 small
Garlic
4 medium clove(s)
Water
0.25 cup(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Fresh parsley
2 Tbsp
Instructions
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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