Snapper Sofrito with Green Beans

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Snapper Sofrito with Green Beans calories by ingredient


Introduction

Snapper fillets with a sofrito and vegetable sauce served over rices and accompanied by avocado with olive salsa Snapper fillets with a sofrito and vegetable sauce served over rices and accompanied by avocado with olive salsa
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

Directions

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.

TAGS:  Fish |