Crispy Boneless Whole Fish With Sofrito Recipes

SOFRITO AND FISH

Sofrito and Fish image

Sofrito is the foundation of Puerto Rican cuisine and the base for many of the island's most popular dishes. Making this all-purpose blend of peppers, herbs and aromatics is something most people learn from their abuela (grandma). The word sofrito in Spanish means to saute something, a reference to how the seasoning is used rather than how it is made. Here it serves as an easy sauce for seared snapper fillets.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large green bell pepper, stemmed, seeded and finely diced
1 large Spanish onion, finely diced
5 aji dulce or 1 red bell pepper, stemmed, seeded and finely diced
4 cloves garlic, finely chopped
3/4 cup cilantro leaves, chopped
5 leaves recao (culantro), chopped
2 tablespoons olive oil
1 pound snapper fillets
Kosher salt and freshly ground black pepper

Steps:

Combine the green bell pepper, onion, aji dulce, garlic, 1/2 cup of the cilantro and the recao in a medium bowl. Set aside.
Heat the oil in a large skillet over high heat. Season both sides of the snapper with salt and pepper. Add the snapper to the pan and cook until golden brown, about 4 minutes per side. Transfer the snapper to a platter.
Lower the heat to medium, add the vegetable mixture and cook, stirring, until the onion is translucent, 2 to 3 minutes. Season to taste with salt and pepper and finish with the remaining 1/4 cup cilantro. Pour the sofrito over the snapper and enjoy.

CRISPY FISH FILLETS

Crispy Fish Fillets image

Even people who aren't sure if they love fish will love these crunchy fillets! Quick and easy!

Provided by Kimber

Categories Seafood Fish

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 egg
2 tablespoons prepared yellow mustard
½ teaspoon salt
1 ½ cups instant mashed potato flakes
¼ cup oil for frying
4 (6 ounce) fillets sole

Steps:

In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
Heat oil in a large heavy skillet over medium-high heat.
Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g

CHICKEN SOFRITO

Chicken Sofrito image

Yummy Portuguese chicken with veggies. Use spices according to your preferences.

Provided by GEMINIJANELOU13

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 3h

Yield 8

Number Of Ingredients 12

Ingredients

4 large potatoes, peeled and cut into chunks, or more to taste
4 large skinless, boneless chicken breasts, or more to taste
1 (16 ounce) package chourico sausage, cubed
1 (12 fluid ounce) can or bottle beer
4 large carrots, peeled and cut into chunks, or more to taste
1 onion, cut into chunks
½ cup chopped fresh parsley, or to taste
5 tablespoons sofrito
¼ cup red cooking wine
3 (.18 ounce) packets sazon seasoning (such as Goya®)
4 cloves garlic, minced, or to taste
salt and ground black pepper to taste

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Place potatoes, chicken, chourico, beer, carrots, onion, parsley, sofrito, cooking wine, sazon seasoning, garlic, salt, and black pepper in a large Dutch oven; mix well to combine. Cover with aluminum foil.
Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C) and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 515.2 calories, Carbohydrate 42.9 g, Cholesterol 97.7 mg, Fat 20.4 g, Fiber 5.9 g, Protein 35.9 g, SaturatedFat 6.5 g, Sodium 1031.9 mg, Sugar 4.4 g

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