Best Red Snapper With Spanish Sofrito Sauce Ww 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.

BAKED WHOLE SNAPPER BASQUE STYLE

Steps:

• Rinse the fish in cold water and pat it dry inside and out with paper towels. Place it on a shallow glass or ceramic platter. Sprinkle the fish inside and out with salt, pepper, and lime juice. Whisk the olive oil and garlic together and pour over the fish, rubbing it into the skin on both sides. With a very sharp knife, make 3 incisions right down to the bone and insert a lemon slice in each one. Cover with plastic wrap and marinate in the refrigerator for several hours.
• To make the sofrito, heat the olive oil over low heat in a large heavy skillet. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes or until translucent. Add the tomatoes, olives, salt, oregano, and wine and cook for 10 to 15 minutes, stirring occasionally. When the sauce is thickened, stir in the Tabasco and remove from the heat.
• Preheat the oven to 400 degrees and set a rack in the upper middle position. Rub a large roasting pan with 1 tablespoon of the olive oil and lay the sliced potatoes in 4 overlapping lines to make a square. Season them generously. Wrap the tail of the snapper in foil and lay the fish on top of the potatoes. Drizzle the remaining tablespoon olive oil over the top. Bake until the fish is done through and flaky, about 45 minutes. Reheat the sofrito over low heat for the last 8 to 10 minutes of the cooking time.
• Slide the fish onto a large oval platter and arrange the potatoes at the top and bottom of the platter. Spoon the tomato sauce along the sides and remove the foil from the tail. Sprinkle the parsley over all and serve.

SOFRITO SAUCE

Steps:

• Chop ingredients into chunks that are small enough to fit into a food processor or blender. Process until smooth or desired consistency.
• Note 1: If your food processor is not large enough to hold all of the ingredients, transfer into a large mixing bowl and repeat.
• Note 2: May be frozen. Divide mixture into ice cube trays or plastic containers and freeze.

SWORDFISH IN SPANISH SOFRITO SAUCE

Steps:

• Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
• Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
• Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.

EGYPTIAN RED SNAPPER IN RED PEPPER MINT SAUCE

Steps:

• Saute onion in olive oil until golden.
• Add remaining ingredients (except fish) and simmer 10 minutes.
• Pour sauce over snapper fillets and bake, covered, in a 350°F oven for 18 minutes.
• Serve over couscous.

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.

CAJUN SEVEN (7) STEAK

Steps:

• Wipe the steaks dry and season the seven steaks with salt, black pepper,cayenne, garlic and onion powder or use any type Cajun seasoning combination. In a cast iron skillet, heat the oil over medium-high heat, add the steaks and brown the meat on both sides. Remove the meat from the pan after browning; add the sliced onions, bell pepper and garlic; sauté until the onions are soft and starting to caramelize.
• Return the steaks to the skillet and the add beef stock or water. There should be enough stock or water to cover the meat mixture. Stir to blend and then bring the mixture to a boil. Reduce the heat to simmer. Cover and cook approximately one hour or until fork tender. The water will reduce and the result will be a light brown oniony gravy. If the gravy is to thin; move the lid on the skillet and allow some steam to escape thereby reducing the thinness of the gravy. Serve the gravy and meat over rice or creamed potatoes with sweet petit pois peas and sliced cabbage slaw. With this dish you just "gotta lick the bone".