Spanish-Style Snapper with Roasted Red Pepper Sauce

Name: Spanish-Style Snapper with Roasted Red Pepper Sauce
Yield: Serves 4
Ingredients: ½ ounce cubed sourdough bread; 1 cup chopped bottled roasted red bell peppers, rinsed and drained; 1 ½ tablespoons sherry vinegar; 2 tablespoons olive oil, divided; ½ teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; ½ teaspoon smoked paprika; ⅛ teaspoon ground red pepper; 2 garlic cloves, minced; 4 (6-ounce) skin-on snapper fillets or skinless catfish or tilapia fillets; 1 tablespoon fresh flat-leaf parsley leaves

4 Ratings
4 Reviews

Sustainable Choice.Scoring the skin allows for fast, even cooking and supercrisp texture. Look for snapper from the Gulf of Mexico, or use one of the recommended substitutes.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light June 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Place bread in a small bowl; cover with water. Let stand 5 minutes; drain. Combine soaked bread, bell peppers, sherry vinegar, 1 tablespoon oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, paprika, ground red pepper, and garlic in the bowl of a mini food processor; process until smooth.

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Step 2
Cut 3 (1/4-inch-deep) slits in the skin of each fillet. Sprinkle flesh side of fillets evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add fillets, skin side down, to pan; cook 6 minutes. Turn and cook 2 minutes or until fish flakes easily when tested with a fork. Place 1 fillet on each of 4 plates; top each serving with 3 tablespoons red pepper mixture. Sprinkle with parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

252 calories; fat 9.2g; saturated fat 1.4g; mono fat 5.4g; poly fat 1.6g; protein 36g; carbohydrates 4g; cholesterol 63mg; iron 1mg; sodium 469mg; calcium 62mg.

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daneanp

06/24/2018

Much easier than I had anticipated. I used tilapia. Loved the sauce but may cut back on the garlic next time. I made the rice pictured in the photo and it was good with the fish. Will make again.

nevacation

03/02/2016

I was a little hesitant to try this, but it was delicious! My kids loved it and I just thought the sauce was just so different. I would definitely make again.

jdyste

06/18/2015

First, need the ounces for the roasted pepper jar. I used 10.9 oz which was in the middle. The bread didn't work for us, it never did blend with the sauce, it was still lumpy.It probably won't make our dinner rotation. I liked the bite of the vinegar in the sauce, but my husband wasn't a big fan and the kids ended up eating the fish without any sauce.

steponme

05/06/2015

The sauce is delicious, however it made way too much; will try and find other uses for the leftover (e.g.; over pasta or grilled chicken).

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