Red Snapper with Tomato Pepper Sauce
Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).
Servings: 6
Ingredients:
Red Snapper with Tomato Pepper Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 231 |
| pro | 37 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 63 mg |
| sodium | 436 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 11% |
| vit A | 18% |
| vit C | 77% |
| folate | 10% |
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6 red snapper fillets, each about 6 oz (175 g)
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) minced fresh parsley
Lemon or lime wedges
Tomato Pepper Sauce:
1 tbsp (15 mL) vegetable oil
1 onion, diced
1 clove garlic, minced
1 roasted sweet red pepper, chopped
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) pepper
Pinch salt
1 can (28 oz/796 mL) diced tomatoes
1 tbsp (15 mL) tomato paste
2 tbsp (25 mL) minced fresh parsley
Preparation:
Tomato Pepper Sauce: In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, cumin, oregano, pepper and salt, stirring occasionally, until onion is softened, about 3 minutes.
Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until thickened and sauce can mound on spoon, about 10 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat to continue.) Stir in parsley.
Meanwhile, sprinkle both sides of fish with salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 6 minutes. (Or broil about 6 inches/15 cm from heat for same time.) Sprinkle with parsley. Serve with tomato pepper sauce and lemon wedges.
Additional Information
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Tip: For the sauce, you can either buy a jar of roasted sweet red peppers or broil one yourself, turning occasionally, until skin becomes charred, about 15 minutes. Let cool; peel off skin and remove seeds.
Fried Plantains
Plantains have distinctively ridged sides and darker, thicker skins than the bananas we buy for snacks and desserts. They are also starchier with much firmer flesh. When ripe and ready to cook, their skin turns yellow with dark speckles and their flesh softens and sweetens.To pan-fry as a side dish, peel and slice crosswise, or halve crosswise and lengthwise. Season with salt and pepper. In skillet, heat 2 tbsp (25 mL) vegetable oil over medium-high heat; fry sliced plantains, turning once, until golden brown, about 6 minutes.
Source
Canadian Living Magazine: March 2005
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