Best 7 Red Snapper With Spanish Sofrito Sauce Ww Recipes

Red snapper is a popular fish known for its delicate flavor and flaky texture. It is cooked in a variety of ways, but one particularly delicious and easy method is to prepare it with a Spanish sofrito sauce. This flavorful sauce is a blend of aromatic vegetables, spices, and herbs that complement the mild flavor of the red snapper perfectly. The sofrito can be customized to suit your preferences, with variations in the type of vegetables used and the amount of seasoning. Whether you prefer a spicy or a mild sauce, you can find a Spanish sofrito recipe that will delight your taste buds. Served with steamed vegetables or a side of rice, red snapper with Spanish sofrito is a hearty and satisfying meal that is sure to impress your family and friends.

Let's cook with our recipes!

VERACRUZ-STYLE RED SNAPPER

Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 2

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

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.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

RED SOFRITO

Red Sofrito image

Sauce up your dinner with this quick Red Sofrito recipe from My Food and Family. Red Sofrito tastes great, is easy to make and is a Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 10m

Yield 6 servings, about 1/4 cup each

Number Of Ingredients 6

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
1 tsp. annatto paste
1 red pepper, finely chopped
1 plum tomato, seeded, finely chopped
1/4 cup finely chopped onions
2 cloves garlic, minced

Steps:

Mix dressing and annato paste in medium bowl until paste is dissolved.
Add remaining ingredients; mix well.

Nutrition Facts : Calories 35, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0.7512 g, Sugar 0 g, Protein 0.5366 g

SOFRITO SAUCE

Sofrito sauce image

Make and share this Sofrito sauce recipe from Food.com.

Provided by Sharon123

Categories Sauces

Time 10m

Yield 2/3 cup

Number Of Ingredients 10

Ingredients

1/3 cup chopped onion
3 tablespoons chopped tomatoes
2 tablespoons chopped green peppers
2 tablespoons tomato sauce
1 tablespoon olive oil
1/2 teaspoon annatto seeds (achiote)
1/4 teaspoon ground coriander
1 dash dried oregano
1 dash fresh ground pepper
2 cloves garlic, minced

Steps:

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

Nutrition Facts : Calories 257.9, Fat 20.7, SaturatedFat 2.9, Sodium 243.9, Carbohydrate 18.2, Fiber 3.4, Sugar 7.5, Protein 2.7

SOFRITO AND FISH

Sofrito and Fish image

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

ROASTED WHOLE RED SNAPPER WITH SPANISH SPICES AND SAFFRON-YELLOW PEPPER VINAIGRETTE WITH BRAISED BROCCOLI

Roasted Whole Red Snapper with Spanish Spices and Saffron-Yellow Pepper Vinaigrette with Braised Broccoli image

Provided by Bobby Flay

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 23

Ingredients

2 yellow peppers, charred on the grill, peeled, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 cloves garlic, coarsely chopped
Pinch saffron threads
1 tablespoon honey
1 tablespoon Dijon mustard
3/4 cup pure olive oil
Salt and freshly ground pepper
3 tablespoons whole cumin seeds
3 tablespoons whole coriander seeds
1/4 cup Spanish paprika
2 tablespoons lemon zest
2 tablespoons orange zest
2 whole red snapper, 2 pounds each, scaled and gutted
3 tablespoons olive oil
Salt and freshly ground pepper
3 tablespoons olive oil
2 anchovies, minced
4 cloves garlic, finely sliced
1 cup dry white wine
1 pound broccoli, timmed and cut
1/2 cup chicken stock
Salt and freshly ground pepper

Steps:

For the vinaigrette: In a blender or food processor, combine the peppers, vinegar, garlic, saffron, honey, and mustard and blend 30 seconds. With the motor running, slowly add the oil until it emulsifies. Season to taste with salt and pepper.
For the snapper: Preheat oven to 450 degrees F. Place cumin and coriander in a spice grinder and grind finely. Mix together the cumin, coriander, paprika and zest and place on a large plate. Score the fish on each side, season with salt and pepper and dredge 1 side in the spice mixture. Heat the olive oil in a large oven-proof saute pan, over high heat until smoking. Place the fish, spice-side down into the pan and saute until golden brown. Turn the fish over, place in the oven and continue cooking for 6 to 8 minutes or until cooked through. Fillet the fish and drizzle with the Yellow Pepper-Saffron Vinaigrette.
For the broccoli: Heat oil in a medium Dutch oven over medium heat. Add anchovies and cook for 1 minute. Add garlic and cook until lightly golden brown. Add wine and bring to a simmer. Add broccoli and chicken stock, cover and cook for 2 to 3 minutes. Remove cover and cook until all liquid has evaporated and the broccoli is tender.

RED SNAPPER WITH SPANISH SOFRITO SAUCE (WW)

Red Snapper With Spanish Sofrito Sauce (Ww) image

This is only 4 points/serving. Posted for Zaar World Tour 5--Spain. Recipe source: Weightwatchers.com

Provided by ellie_

Categories Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

cooking spray
1 lb red snapper, fillers cut into 4 pieces
2 teaspoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

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 ATHENIAN SAUCE

Red Snapper with Athenian Sauce image

Greek-inspired pan-fried seasoned fish is topped with 'Athenian sauce.' You can use any type of fish. The key to this dish is that the fish and the sauce are cooked separately. Serve over rice or pasta.

Provided by Will McIntyre

Categories World Cuisine Recipes European Greek

Time 35m

Yield 4

Number Of Ingredients 17

Ingredients

1 large green bell pepper, diced
1 medium ripe tomato, diced
1 medium yellow onion, diced
4 ounces Greek extra-virgin olive oil
4 ounces pitted kalamata olives, sliced
2 ounces lemon juice
1 green onion, chopped
1 tablespoon capers
1 tablespoon minced fresh garlic
1 tablespoon sugar
½ tablespoon salt
½ tablespoon ground black pepper
2 ounces Greek extra-virgin olive oil
4 (10 ounce) fillets red snapper
2 ounces Greek seasoning
1 (8 ounce) package feta cheese
¼ cup chopped fresh parsley, or as needed

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.

Nutrition Facts : Calories 961.9 calories, Carbohydrate 21.6 g, Cholesterol 153.2 mg, Fat 66 g, Fiber 3.3 g, Protein 68.3 g, SaturatedFat 16.1 g, Sodium 4132.5 mg, Sugar 8.9 g

Tips:

Use a sharp knife to cut the snapper fillets into even-sized pieces. This will ensure that they cook evenly.
If you don't have Spanish sofrito sauce on hand, you can make your own by sautéing chopped onion, garlic, bell pepper, and tomato in olive oil until softened.
To make the sauce more flavorful, add a pinch of smoked paprika or cayenne pepper.
If you don't have a steamer basket, you can cook the snapper fillets in a colander set over a pot of boiling water. Just make sure that the colander is not touching the water.
Serve the snapper with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Red snapper with Spanish sofrito sauce is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy seafood recipe, give this one a try.