Red Snapper or Other Fish Fillets in Paprika Sour Cream

Name: Red Snapper or Other Fish Fillets in Paprika Sour Cream
Prep time: 30 min
Total time: 30 min
Cuisine: Eastern Europe
Ingredients: Salt and black pepper; Salt and black pepper; 1 small onion, chopped; 3 tablespoons extra virgin olive oil; ½ cup fish stock, preferably homemade, or water; ½ cup sour cream; 2 teaspoons hot paprika, plus more to taste; ½ cup fish stock, preferably homemade, or water; ¼ cup chopped fresh parsley leaves; ¼ cup chopped fresh dill leaves; 1½ to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes; ¼ cup fresh lemon juice; 1½ to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes; 1½ to 2 pounds fillets of red snapper, halibut, or grouper, skinned and cut into 1-inch cubes

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Sour cream sauce is standard throughout Eastern Europe, and it’s not as bland as you might think or as you might have experienced. The dish should be quite sour, for one thing, and a bit hot—if your paprika has little flavor, either buy a new supply or spike it with cayenne—and it should be finished with fresh herbs.

Serve this over rice or buttered noodles or with crusty bread.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method