CSMS Magazine
Active: 25 minutes Total: 35 minutes
Pro fish tip: For perfectly crispy skin, cut a few slits into it so you can crank up the heat without the fillet curling up.
1 15-ounce can no-salt-added diced tomatoes, drained
3 jarred roasted red bell peppers (about 8 ounces) chopped
4 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped garlic plus 1 teaspoon, divided
½ teaspoons ground coriander
1 teaspoon granulated sugar
½ teaspoon crushed red
¼ cup finely chopped parsley
1 ½ teaspoons sherry vinegar, divided
¼ cup mayonnaise
¼ teaspoon smoked paprika
1 ¼ pounds skin-on snapper fillets
Combine tomatoes and peppers in a food processor and pulse until finely chopped, about 3 times. Heat 2 tablespoons oil in a medium skillet over medium heat; add 3 tablespoons garlic and cook until fragrant and softened, about 3 minutes. Add coriander and cook for 30 seconds. Stir in the tomato mixture, sugar and crushed red pepper; continue cooking, stirring occasionally, until the mixture is dry, about 10 minutes. Remove from heat and stir in 1 tablespoon oil, parsley, 1 teaspoon vinegar and 1/8 teaspoon salt. Set aside.
Meanwhile, mix mayonnaise, paprika and the remaining 1 teaspoon garlic and 1/2 teaspoon vinegar in a small bowl; set aside.
Cut 2 slits in the skin side of each fillet. Pat dry with paper towels. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the fish, skin-side down, and gently press with a spatula until it stays flat. Reduce heat to medium and cook until the skin is browned and crisp, 6 to 7 minutes. Flip the fish and cook until it flakes easily with a fork, 1 to 2 minutes more. Season with the remaining 1/4 teaspoon salt.
Divide the reserved red pepper relish among 4 plates. Top with a fish fillet and some of the reserved garlicky mayo.
Note: All these recipes can be found in Eaten Well Magazine.
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