Snapper With Chunky Romesco Sauce |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 large yellow or red pepper, coarsely chopped |
1 small vidalia or other sweet onion, cut into thin wedges |
2 large garlic cloves, minced |
olive oil-flavored cooking spray |
4 plum tomatoes, sliced |
1 cup chunky garlic and herb tomato sauce (such as hunt's ready sauce) |
1/2 teaspoon salt, divided |
3/4 teaspoon freshly ground pepper, divided |
4 (6-ounce) yellow snapper fillets, skin on |
4 teaspoons sliced almonds, toasted |
Directions:
1. Place a large nonstick skillet over medium-high heat until hot. Coat bell pepper, onion, and garlic with cooking spray; add to skillet. Cook, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, and simmer, covered, 8 minutes. Set aside, and keep warm.
2. Coat fish with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cut three slits in skin side of fish. Place fish in a grill basket coated with cooking spray. Cook, covered, over medium-hot coals (350° to 400°) 4 minutes on each side or until fish flakes easily when tested with a fork.
3. Transfer fish to a serving platter. Spoon sauce over fish; sprinkle with almonds.
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