Recipe courtesy of Yimara "Yia" Medina
Sofrito and Fish
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 16
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 26
- Cholesterol
- 42
- Sodium
- 830
- Total: 25 min
- Active: 25 min
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
Directions
- 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.