Best Red Sofrito Recipes

RED SNAPPER WITH SPANISH SOFRITO SAUCE (WW)

Steps:

• Spray a skillet with Pam and place over medium high heat.
• Saute snapper for 3-5 minutes per side or until fish flakes easily. Remove fish from skillet and set aside but keep warm.
• In the same skillet heat oil and add onions and peppers; cook stirring for 7-10 minutes or until vegetables are soft and browned. Stir in garlic and cook stirring about couple of minutes.
• Add water, salt and pepper to skillet.
• Serve sauce over fish and garnish with parsley.

APRICOT GLAZED HALIBUT WITH CRANBERRY CHUTNEY AND ROASTED RED POTATO SOFRITO

Steps:

• Directions: -first start by making the chutney, in a sauce pot add the cranberries, wine, and sugar. Bring to a simmer and add the shallots, cranberry juice and again bring to a simmer and add the cornstarch, season to taste and bring to a boil, let reduce by ¼ and cool. For the halibut add the apricots and orange juice into a sauce pot, bring to a boil and add to food processor, pulse 6 times. Remove and hold. Season the halibut and sear to a golden brown on one side turn over and glaze with the apricot mixture. Place into 275 degree oven for 3 to 5 min. for the sofrito render the bacon and deglace the pan with the red wine, add the potatoes and sear to a golden brown, add onions, carrots, celery and saute for 3 to 5 min. and add the chicken stock and fresh herbs and saute for an additional 3 min. season to taste. Remove the halibut and glaze one last time. Place the sofrito in the center of the plate and place halibut on top, finish with a quenelle of the cranberry chutney.

RED SOFRITO

Steps:

• Mix dressing and annato paste in medium bowl until paste is dissolved.
• Add remaining ingredients; mix well.