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Red Snapper in Seasoned Tomato Sauce

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  • Prep 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 4
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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.
by Qué Rica Vida Cocina
Updated Oct 3, 2013
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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

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.

Expert Tips

  • tip 1
    If you prefer, you can cook the fillets in the oven at 350°F for 25 minutes.
  • tip 2
    The red snapper can be replaced for mahi mahi, turbot or tilapia.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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.
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