Include in Print View:

Southwestern Red Snapper

Southwestern Red Snapper recipe image
This Southwestern Red Snapper dish is a vibrant and quick weeknight dinner that brings bold, savory flavors to your table. The tender white fish gently poaches in a rich mixture of picante sauce, minced garlic, and chopped red peppers, absorbing every bit of that zesty spice. It&# 226;ÂÂs light yet satisfying, making it perfect for those evenings when you want something delicious without the fuss. The combination of sweet tomato notes and sharp onion creates a balanced sauce that complements the delicate texture of the snapper beautifully. Serve it hot with crusty bread or over rice for a complete meal that the whole family will enjoy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 121.6
Dietary: Gluten-free
Description
This Southwestern Red Snapper dish is a vibrant and quick weeknight dinner that brings bold, savory flavors to your table. The tender white fish gently poaches in a rich mixture of picante sauce, minced garlic, and chopped red peppers, absorbing every bit of that zesty spice. It&# 226;ÂÂs light yet satisfying, making it perfect for those evenings when you want something delicious without the fuss. The combination of sweet tomato notes and sharp onion creates a balanced sauce that complements the delicate texture of the snapper beautifully. Serve it hot with crusty bread or over rice for a complete meal that the whole family will enjoy.
Ingredients
  • 1 1/4 To L-1/2 pounds red snapper
Directions
  1. 1
    Lightly sprinkle the red snapper fillets with salt.
  2. 2
    In a large skillet, combine the picante sauce, chopped red onion, and minced garlic.
  3. 3
    Bring the sauce mixture to a boil over medium-high heat, stirring constantly.
  4. 4
    Reduce the heat to low to maintain a gentle simmer.
  5. 5
    Carefully place the fish fillets and chopped green pepper into the skillet.
  6. 6
    Cover the skillet and let the fish simmer gently for 10 to 15 minutes, or until the fish flakes easily when tested with a fork.
  7. 7
    Remove the fish fillets to a serving plate and keep warm.
  8. 8
    Increase the heat slightly and cook the remaining pan juices, stirring occasionally, until the sauce thickens slightly, about 1 to 2 minutes.
  9. 9
    Stir in the chopped seeded tomato and heat through for another minute.
  10. 10
    Spoon the warm sauce over the fish and serve immediately with additional picante sauce on the side if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 121.6kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.3mg1%
Total Carbohydrate 31.2g11%
Dietary Fiber 0.0g0%
Sugars 31.2g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you cannot find red snapper, other mild white fish such as tilapia, cod, or halibut work well in this recipe.

For a spicier kick, use a hotter variety of picante sauce or add a diced jalapeño to the skillet along with the green pepper.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or skillet to avoid overcooking the fish.

Serve with steamed rice, corn tortillas, or crusty bread to soak up the delicious sauce.

Keywords: red snapper, southwestern, picante sauce, seafood, fish recipe, quick dinner, weeknight meal, simmered fish, spicy fish, easy seafood, tomato sauce, green pepper, garlic, red onion, dinner idea, healthy dinner
Read it online: https://www.chefs-mate.com/recipe/southwestern-red-snapper/