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Spanish-Style Snapper with Roasted Red Pepper Sauce

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4

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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.