Last week I was at the gym, running on the treadmill and watching the Today show. They were making a dish that looked very easy, yummy, and healthy…Sofrito Fish. I knew I had to make this recipe. Soon. So, as soon as I got home I got on their website and printed off the recipe. I made a few little changes, and here’s what I came up with.
This recipe is actually a ‘two-part’ recipe, because you make the Sofrito butter mixture, and then use part of the mixture on the fish, part of it for a sauce to go over the fish, and the rest you can add to rice to go with your fish.
To make the Sofrito butter, place 2 tbsp oil in skillet over medium heat. Add 1 small bell pepper, diced (I used a mixture of red, yellow, and green bell peppers), 1 clove of garlic, minced, and 1/2 small onion, diced. Cook until veggies are tender.
Place this mixture in the food processor or blender along with 4 tbsp softened butter. Blend until smooth.
That’s your Sofrito Butter.
Now, on to the fish. The folks on the Today show used Red Snapper, but I chose to use Tilapia because that’s what I had. I think any firm white fish would work well with this. Season the fish with salt and pepper on both sides and place in a baking dish coated with cooking spray. Brush about half of the Sofrito Butter over the fish fillets.
Pour just enough water into the baking dish to cover the bottom. This will help steam the fish while it cooks.
Bake the fish at 400 degrees for 8-10 minutes, or until a metal skewer can be easily inserted into the fish and, when left in for 5 seconds, feels warm when touched to the lip.
While the fish is baking, we’ll make the Sofrito Sauce. In the skillet you sauted the veggies in, bring 1/2 cup chicken stock to a boil. Whisk in about half the reamining sofrito butter.
Season to taste with salt and pepper. Just before serving, stir in 1/4 cup lime juice.
To serve the fish, place some of the sauce on the plate…
Top with the fish. (Sofrito Rice is also pictured…keep reading for recipe)
BONUS RECIPE: Sofrito Rice
Heat 2 tbsp olive oil in a medium sized pot over medium heat. Stir in 1 3/4 cups rice, coating the rice with the oil. Add3 1/2 cups water and 2 tsp salt. Bring to a boil. Lower heat slightly and cover. Do not stir the rice!! Let cook, without stirring until the rice is tender, about 20 minutes. Just before serving, stir in the reamining Sofrito Butter.