Red Snapper with Tomato Pepper Sauce Red Snapper with Tomato Pepper Sauce

[migration] empty title 540 Image by: [migration] empty title 540 Author: Canadian Living

Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2005


Tomato Pepper Sauce:


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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 436 mg
  • Protein 37 g
  • Calories 231.0
  • Total fat 5 g
  • Cholesterol 63 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 11.0
  • Folate 10.0
  • Calcium 10.0
  • Vitamin A 18.0
  • Vitamin C 77.0
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Red Snapper with Tomato Pepper Sauce