Snapper Sofrito with Green Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbsp Extra Virgin Olive Oil 2 serving Onion,Large Yellow Onion Sliced (1/4" thick) per slice (by 19TB61) 1 clove Garlic .25 cup Sofrito Sauce 1 serving Goya Sazon con culantro y achiote (orange box) (by BARBIEOFBORG) 1 cup, pieces or slices Mushrooms, fresh 40 beans (4" long) Green Beans (snap) 1 serving Average Roma Tomato (by RUCGIEB) 6 oz red snapper fish 1 cup White Rice, long grain, cooked 6 jumbo Black Olives 1 fruit without skin and seeds Avocados, Florida
Saute onion and garlic in evoo, add mushrooms and sofrito, saute until mushrooms release their juices. Add sazon and 1/2C water, simmer 2-3 minutes. Add green beans and half of the roma tomato, both chopped, and cook until the beans are al dente. Remove veg and sauce, add a touch of evoo to the pan and sear the snapper on both sides. Pour the sauce over and cover with a lid. Steam the fish in the veg sauce until done (6-8 minutes). Serve over 1/2 C rice. Slice avocado and arrange on one side of plate, top with diced onion, tomato and olive (mixed together like a salsa).
Serving Size: Makes 2 servings (3oz fish each)
Number of Servings: 2
Recipe submitted by SparkPeople user LEMARRQ.
Serving Size: Makes 2 servings (3oz fish each)
Number of Servings: 2
Recipe submitted by SparkPeople user LEMARRQ.
Nutritional Info Amount Per Serving
- Calories: 588.2
- Total Fat: 30.7 g
- Cholesterol: 30.0 mg
- Sodium: 659.8 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 15.6 g
- Protein: 32.7 g
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