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Snapper With Chunky Romesco Sauce

Prep time 20 mins
Cook time 8 mins
Yield 4 servings (serving size: 1 snapper fillet, 1 cup sauce, and 1 teaspoon almonds)


  • 1 large yellow or red pepper, coarsely chopped
  • 1 small Vidalia or other sweet onion, cut into thin wedges
  • 2 large garlic cloves, minced
  • Olive oil-flavored cooking spray
  • 4 plum tomatoes, sliced
  • 1 cup chunky garlic and herb tomato sauce (such as Hunt's Ready Sauce)
  • 1/2 teaspoon salt, divided
  • 3/4 teaspoon freshly ground pepper, divided
  • 4 (6-ounce) yellow snapper fillets, skin on
  • 4 teaspoons sliced almonds, toasted

Nutrition Information

  • calories 264
  • fat 5.2 g
  • satfat 0.7 g
  • protein 38.0 g
  • carbohydrate 15.4 g
  • fiber 3.8 g
  • cholesterol 62 mg
  • iron 1.8 mg
  • sodium 559 mg
  • calcium 120 mg

How to Make It

  1. Place a large nonstick skillet over medium-high heat until hot. Coat bell pepper, onion, and garlic with cooking spray; add to skillet. Cook, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, and simmer, covered, 8 minutes. Set aside, and keep warm.

  2. Coat fish with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cut three slits in skin side of fish. Place fish in a grill basket coated with cooking spray. Cook, covered, over medium-hot coals (350° to 400°) 4 minutes on each side or until fish flakes easily when tested with a fork.

  3. Transfer fish to a serving platter. Spoon sauce over fish; sprinkle with almonds.

Cook's Notes

If you don't have a grill basket, broil fish 5½ inches from heat 12 to 14 minutes or until fish flakes easily when tested with a fork.

Oxmoor House Healthy Eating Collection