Red Snapper With Spanish Sofrito Sauce Ww Recipes

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

TRADITIONAL SPANISH SOFRITO

Steps:

• Gather the ingredients. Finely dice the onions, garlic, pepper, and tomatoes.
• Place a large, heavy-bottomed frying pan over medium heat and add the olive oil, turning the pan to coat the bottom evenly.
• When the oil is hot, add the onions and sautee them until transparent.
• Add the long green pepper and continue to saute for another 5 minutes. Stir constantly to avoid burning the vegetables, and reduce the heat if necessary.
• Add the garlic and sautee for a minute.
• Next, add the tomatoes and paprika, and reduce the heat to medium-low. Stir often and continue to cook for around 15 minutes, or until the mixture takes on the consistency of a thick sauce.
• Pour the finished sofrito into mason jars and store in the fridge for up to a week.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

SNAPPER WITH BASIL CREAM SAUCE

Steps:

• Dry off the red snapper fillets with paper toweling, so they will brown quickly and not steam. Add the butter and olive oil in a large skillet over medium-high heat until butter melts. Sear the red snapper fillets on each side for about 2 minutes. You want to keep the center slightly rare as the fish will continue to cook after it is removed from the pan. Try not to overcook. Remove the snapper filets from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Sauté, stirring frequently, for 5 minutes. Add the wine, basil, parsley, cream, lemon juice, salt and black pepper salt to the pan and cook, stirring, over medium heat, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish in the sauce for 30 seconds, and the serve the sauce around the red snapper fillets.

VERSATILE SOFRITO SAUCE

Steps:

• Enjoy!

RED SNAPPER WITH SPANISH SOFRITO SAUCE (WW)

Steps:

• Spray a skillet with Pam and place over medium high heat.
• Saute snapper for 3-5 minutes per side or until fish flakes easily. Remove fish from skillet and set aside but keep warm.
• In the same skillet heat oil and add onions and peppers; cook stirring for 7-10 minutes or until vegetables are soft and browned. Stir in garlic and cook stirring about couple of minutes.
• Add water, salt and pepper to skillet.
• Serve sauce over fish and garnish with parsley.

RED SNAPPER WITH A LOBSTER CREAM SAUCE

Steps:

• preheat your oven to 350 degrees
• place the red snapper fillets in a baking dish and add a little water to the pan to help keep the fish from drying out
• season the snapper with sea salt and black pepper
• drizzle a little olive on the top of the fish (optional)
• bake fish for 15-20 minutes
• While fish is baking add heavy cream to a saute pan, add in old bay seasoning and reduce the cream on medium to low heat for about 5 minutes
• Add in lobster and continue to reduce for another 5 minutes, the sauce should be reduced by about 40-50 % turn off heat and allow to rest until fish is done.
• Saute greens in olive oil or water while the sauce is reducing, season with sea salt and black pepper as needed
• When snapper is cooked, plate the greens then the snapper and spoon over the lobster sauce and garnish with chopped parsley
• Serve with your favorite grain or potato

RED SNAPPER WITH ATHENIAN SAUCE

Steps:

• Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
• Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
• Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

PANFRIED RED SNAPPER WITH CHIPOTLE BUTTER

Steps:

• Mash together butter, chipotles to taste, adobo sauce, and salt with a fork until blended.
• Pat fish dry and cut each fillet in half crosswise, then season with salt and pepper. Spread flour on a plate and dredge fish, knocking off excess.
• Heat 1 1/2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then panfry fish, skin sides up first, in batches, turning over once, until browned and just cooked through, 4 to 6 minutes. Transfer as cooked with a slotted spatula to plates and add more oil to skillet as needed. Top fish with dollops of chipotle butter.