Red snapper fillets are quick to prepare in this recipe, which covers the fish in a lively sauce using bell peppers, white wine and black olives.
SNAPPER IN BASQUE PEPPER SAUCE
Preparation time: 25 minutes
Cooking time: 35-42 minutes
Yield: 4 servings
2 tablespoons olive oil
1 medium onion, peeled, thinly sliced
2 cloves garlic, peeled, minced
1 each, seeded, thinly sliced: red bell pepper, yellow bell pepper
1/3 cup each: dry white wine, water
2 tablespoons tomato paste
1/2 cup black imported olives, pitted, coarsely chopped
1/4 teaspoon paprika, salt, freshly ground black pepper
1/8 teaspoon dried thyme, crushed
2 tablespoons sherry vinegar
1 1/3 pounds red snapper fillets, cut into 4 pieces
2 tablespoons minced fresh parsley
1. Heat oil in skillet over medium heat. Add onion. Cover; cook 10 minutes, stirring occasionally. (Reduce heat if onions brown too much.) Add garlic and bell peppers. Cook 10 minutes.
2. Whisk together wine, water and tomato paste in a bowl. Add to pan; add olives, paprika, salt, pepper and thyme. Cook until most of liquid has evaporated, 5 to 10 minutes. Stir in vinegar.
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3. Put snapper into pan, spooning peppers over. Cover pan; cook on medium heat until fish is just cooked through, 10 to 12 minutes per inch of thickness of fish. Sprinkle with parsley.
Nutrition information per serving:
Calories …… 290 Fat ………… 13 g Cholesterol .. 55 mg
Sodium ….. 610 mg Carbohydrates .. 11 g Protein ……. 32 g