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Red Snapper with Tomato Sauce

Updated: Jun 8, 2021

Avocado oil is a staple in my pantry, and for good reason. The creamy texture of avocado comes through in the oil by way of the fatty taste that it produces. Although it is a little more expensive and hard to come by than other oils, I strongly recommend giving it a try— its flavor balances the ingredients for the topping. The sweetness of the beet and saltiness of the olives come through, but in a mellowed way that does not detract the sweet nuttiness of the red snapper. Further, avocado oil retains the nutritional value of the fruit, making this recipe a healthy way to prepare fish. If you prefer a lighter version, substitute the butter with coconut oil.


  • 1.5 lb red snapper fillet with skin

  • 1 onion sliced

  • 1 carrot, diced

  • 2 stakes celery, diced

  • A few sprigs parsley

  • 3 cups water

  • 1 tablespoon butter

  • 2 tablespoons tomato paste

  • 1 golden beet, steamed and diced

  • 6-8 olives stuffed with pimentos, chopped

  • 1 tablespoon avocado oil

  • Salt and pepper

Yields: serving for 2

Prep Time: 30 minutes

Cook Time: 15-20 minutes


  1. In a skillet, deep enough and wide enough to hold the broth, place the water with the onions, carrots, celery and parsley.

  2. Add the fish and boil for 15- 20 minutes. Remove the fish and set aside.

  3. Strain the liquid into a bowl.

  4. Discard the cooked veggies.

  5. Return the broth to the skillet— it should be about 1 1/2 cups.

  6. Add the butter and the tomato paste. Cook for 10 minutes.

  7. While sauce is cooking, make the topping. In a bowl, add the beet and the chopped olives.

  8. Toss in the avocado oil and season to taste.

  9. To plate, place the tomato sauce on the bottom of a plate, top with the fish and garnish with the beet topping.

For more recipes from The Settlement Cookbook, click here:

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