Spanish-Style Snapper with Roasted Red Pepper Sauce

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Spanish-Style Snapper with Roasted Red Pepper SauceRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

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.

Serves 4


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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.

Created date

April 2015

Nutritional Information

Calories 252
Fat 9.2 g
Satfat 1.4 g
Monofat 5.4 g
Polyfat 1.6 g
Protein 36 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 63 mg
Iron 1 mg
Sodium 469 mg
Calcium 62 mg