After a day on the water and a trip to the fish market, where I found fresh-off-the-boat red snapper filets, this hearty dish combined my love of Spanish seasonings and seafood into the ultimate comfort food.
1In a 2 qt sauce pan, bring water, potatoes,and salt to a boil. Boil for 5 minutes. Drain. In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender. Add 1 c. drained diced tomato, artichoke hearts, potatoes, water, red pepper flakes, and Sazon. Bring to a boil. Reduce heat and simmer until potatoes are tender. Add salt & pepper to taste. Add additional water, if broth reduces too much.
2In a skillet, heat 1 TBSP olive oil. Sprinkle fish fillet(s) with salt & pepper. Place fillet(s) skin- side down in hot oil for 2-3 minutes to sear and make skin crispy. Turn fillets. Turn down heat and cook an additional 2-3 minutes, until fish is opaque and flakes easily with a fork. Remove from skillet.
3To serve, spoon potatoes, artichoke hearts, and broth in a wide mouth bowl. Place a fillet on top and spoon a bit more broth over the top. Sprinkle with parsley and chopped red onion.