Spicy Spanish Snapper

Spicy Spanish Snapper

  • Recipe serves: 6
  • Prep Time 10 min
  • Cook Time 15 min


  • 1 1/2 lbs. red snapper fillets
  • 1/4 cup I Can't Believe It's Not Butter!® made with Olive Oil Spread
  • 1 medium yellow onion, chopped
  • 1 clove garlic, chopped
  • 1/8 tsp. crushed red pepper flakes
  • 1 can (14.5 oz.) diced tomatoes , drained
  • 1/2 cup chicken broth
  • 1 jar (3 oz) pimiento-stuffed olives, drained (about 1/2 cup)
  • 1 Tbsp. small capers


  1. Melt I Can't Believe It's Not Butter!® made with Olive Oil Spread in large nonstick skillet over medium-high heat and cook snapper, turning once, 6 minutes or until fish flakes with a fork. Remove to platter and keep warm.
  2. Cook onion in same skillet, stirring occasionally, 4 minutes or until golden. Stir in garlic and red pepper flakes and cook 30 seconds. Stir in remaining ingredients and bring to a boil over high heat. Reduce heat to low and simmer 3 minutes. Serve sauce over snapper and, if desired, with hot cooked rice.
Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g