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Red Snapper in Seasoned Tomato Sauce

  • Prep 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 4

Ingredients

4
red snapper fillets
4
roma tomatoes, sliced or cubed
1
small white onion, diced
2
garlic cloves
1
bay leaf
1/2
cup tomato sauce
1/2
cup white wine
2
tablespoons olive oil
Salt and pepper, to taste
1
cup oil, for frying

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you prefer, you can cook the fillets in the oven at 350°F for 25 minutes.

Jeannette Quiñones-Cantore Red snapper is one of my favorite types of fish, no matter where I have it-either making it at home for myself or eating out at one of the coastal restaurants in Puerto Rico. I like to sit down and completely experience its sabor, whether cooked al ajillo (with oil and garlic), breaded, stuffed with lobster and shrimp, simply fried or entomatado-fried, then dressed in a seasoned tomato sauce. One of the virtues of red snapper is that when frying, it doesn’t absorb the oil. This makes this fish perfect for breading; it will always stay crunchy on the outside with a juicy, tender inside, ideal for preparing in a variety of dishes.

The red snapper can be replaced for mahi mahi, turbot or tilapia.

Directions

  • 1 Season the snapper fillets with salt and pepper to taste.
  • 2 In a pot, sauté the garlic and onion. Then add the tomato sauce, bay leaf and chopped tomatoes. Last, pour in the wine and let simmer for 15 minutes over medium-low heat.
  • 3 While the sauce is cooking, fry the red snapper filets separately. When ready, place the cooked fillets over a serving dish or large plate and spoon-out your homemade tomato salsa on top.

Jeannette Quiñones-Cantore Red snapper is one of my favorite types of fish, no matter where I have it-either making it at home for myself or eating out at one of the coastal restaurants in Puerto Rico. I like to sit down and completely experience its sabor, whether cooked al ajillo (with oil and garlic), breaded, stuffed with lobster and shrimp, simply fried or entomatado-fried, then dressed in a seasoned tomato sauce. One of the virtues of red snapper is that when frying, it doesn’t absorb the oil. This makes this fish perfect for breading; it will always stay crunchy on the outside with a juicy, tender inside, ideal for preparing in a variety of dishes.

Rate and Comment

Jeannette Quiñones-Cantore Red snapper is one of my favorite types of fish, no matter where I have it-either making it at home for myself or eating out at one of the coastal restaurants in Puerto Rico. I like to sit down and completely experience its sabor, whether cooked al ajillo (with oil and garlic), breaded, stuffed with lobster and shrimp, simply fried or entomatado-fried, then dressed in a seasoned tomato sauce. One of the virtues of red snapper is that when frying, it doesn’t absorb the oil. This makes this fish perfect for breading; it will always stay crunchy on the outside with a juicy, tender inside, ideal for preparing in a variety of dishes.