Best Spanish Sofrito Recipes

Red Snapper With Spanish Sofrito Sauce (Ww) image

Provided by ellie_

Categories Spanish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

cooking spray
1 lb red snapper, fillers cut into 4 pieces
2 teaspoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
4 garlic cloves, chopped
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons parsley, chopped

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.

Swordfish in Spanish Sofrito Sauce image

Provided by kymgerberich

Categories Spanish

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4

3/4 lb swordfish
2 teaspoons olive oil
1 cup sofrito sauce (or no-sugar-added tomato salsa)
salt and pepper

Steps:

Wash fish and pat dry with a paper towel. Heat oil in a medium-size nonstick skillet on medium-high heat and add fish.
Brown for 2 minutes. Turn and brown second side 2 minutes. Salt and pepper to taste.
Lower heat to medium, add sofrito, cover and simmer 5 minutes for 1" thick fish. Simmer 3 to 4 minutes for 3/4" thick fish.

Nutrition Facts : Calories 245.5, Fat 11.3, SaturatedFat 2.5, Cholesterol 66.3, Sodium 153.1, Protein 33.7

SPANISH SOFRITO image

Categories Vegetable

Number Of Ingredients 7

3 LARGE GREEN PEPPERS
2 LARGE YELLOW ONIONS
1 BUNCH OF CILANTRO
5 OR 6 CLOVES OF GARLIC
SALT & PEPPER ADD ACCORDING TO TASTE
2 OR 3 TEASPOONS OF WHITE VINEGAR
ADOBO SEASONING MAY BE ADDED TO TASTE

Steps:

WASH AND CHOP ALL INGREDIENTS. PLACE IN BLENDER AND BLEND UNTIL SMOOTH. ONCE BLENDED, ADD SEASONINGS TO TASTE. POUR INTO INDIVIDUAL SMALL PLASTIC CONTAINERS LEAVE ONE CONTAINER IN THE FRIDGE TO USE AS NEEDED. THE REST MAY BE FROZEN FOR FUTURE USE. DOUBLE UP ON THE INGREDIENTS IF YOU PREFER TO MAKE MORE.