Spanish-Style Snapper With Roasted Red Pepper Sauce Recipe

Name: Spanish-Style Snapper With Roasted Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce cubed sourdough bread; 1 cup chopped bottled roasted red bell peppers, rinsed and drained; 1 1/2 tablespoons sherry vinegar; 2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 teaspoon smoked paprika; 1/8 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

Servings: persons

1/2 ounce cubed sourdough bread
1 cup chopped bottled roasted red bell peppers, rinsed and drained
1 1/2 tablespoons sherry vinegar
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon smoked paprika
1/8 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

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.
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.
3
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4
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164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 ounce cubed sourdough bread, 1 cup chopped bottled roasted red bell peppers, rinsed and drained, 1 1/2 tablespoons sherry vinegar, 2 tablespoons olive oil, divided, and more.

Yes, Spanish-Style Snapper With Roasted Red Pepper Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish-Style Snapper With Roasted Red Pepper Sauce

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