Redsnapperwithspanishsofritosauceww Recipes

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.

SAUTEED RED SNAPPER

Steps:

• Cut each snapper fillet in half crosswise. Season flesh with salt and cayenne pepper.
• Heat oil in a large skillet over medium-high heat until hot (but not smoking). Place snapper fillets, skin sides down, in skillet, pressing on fish with a spatula for 1 minute to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.

SOFRITO SAUCE

Steps:

• Combine all ingredients in electric blender; process until smooth.
• Cover and chill (or freeze up to 1 month).
• Yield: 2/3 cup.

RED SNAPPER WITH MEDITERRANEAN RAGOUT

Steps:

• Preheat the oven to 400 degrees F.
• In a large oven proof skillet heat the olive oil over medium heat, add the potatoes and cook until tender, about 8 minutes. Add the onions, season with salt and pepper, cover and cook for 5 minutes. Add the white wine, simmer for 1 minute. Add the fish stock and bring to a boil and reduce the liquid by 1/2. Taste and adjust seasoning, if required. Portion the potatoes and onions into 6 stacks in the skillet.
• Season the red snapper with salt.
• Place one fillet, skin side up, on each stack of the potato onion mixture. Scatter the roasted garlic, cherry tomatoes, black olives, thyme, and rosemary around the stacks. Cover the skillet with a lid or foil. Bake for 25 to 30 minutes.
• Serve in shallow bowls with the cooking juices. Garnish with chopped parsley.
• Rinse the fish bones thoroughly in several changes of cold water. In a large stock pot place the fish bones and add the cold water. Bring to a slow simmer over medium heat.
• Skim the surface of foam and impurities to produce a clear, clean, fresh tasting stock.
• Add the leek, fennel, onion, celery, parsley, thyme, peppercorns, and bay leaves. Reduce the heat to medium-low and simmer for 20 minutes.
• Strain the stock and cool. Store the stock in the refrigerator for up to 4 days or in the freezer for up to 1 month.