Ingredients
Scale
- 4 red snapper fillets
- 2 tablespoons olive oil, extra virgin
- 1 yellow onion, chopped
- 1 cup diced bell peppers (mix of colors)
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup low-sodium vegetable broth
- juice from half a lemon
- cayenne pepper, to taste
- fresh cilantro, for garnish
Instructions
- Rinse red snapper fillets under cold water and pat them dry with paper towels.
- Season both sides gently with salt and pepper to taste.
- In a large skillet over medium heat, warm olive oil.
- Add chopped yellow onion and sauté until translucent.
- Toss in diced bell peppers and minced garlic cloves.
- Cook until softened.
- Stir in diced tomatoes, vegetable broth, and lemon juice.
- Add cayenne pepper to taste and simmer for about 10 minutes until slightly thickened.
- Gently nestle seasoned red snapper fillets into the sauce.
- Cover the skillet and let them cook for about 6-8 minutes or until cooked through and flaky.
- Remove from heat and sprinkle freshly chopped cilantro over the top just before serving.
- Serve immediately alongside rice or crusty bread.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve with rice or crusty bread.
Use fresh herbs for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Sauté
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 25mg