Ingredients
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6 (8 ounce) red snapper fillets
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1 tablespoon olive oil
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1 large red onion
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2 garlic cloves
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1 Red Pepper (charred Skinned Chopped)
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1⁄8 teaspoon cayenne
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5 mint leaves
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1⁄2 tablespoon dried thyme
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3 teaspoons lemon juice
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Directions
Prep Time: 20 m | Cook Time: 20mins | Serves: 6
Egyptian Red Snapper in Red Pepper Mint Sauce,“This recipe is posted for the Zaar World Tour 2005. This sounds like something I would love!”,This is a quick, easy and delicately flavoured dish that presents beautifully so would be ideal to serve at a dinner party. I made it for two cutting back on the onion, thyme and lemon juice, used one large clove of garlic, 1 roasted red pepper (purchased from the deli) along with extra cayenne and mint leaves. There wasn’t any sauce as such, more of a topping. Not being sure the topping would completely cover the fish, I added a little more oil and some water during step 2. I baked the fish for twenty minutes, and added some freshly cracked black pepper and sea salt to the finished dish. The fish was perfectly moist and tender. The reason I’m rating it a 4 and not a 5 is solely due to our personal preference for more robust flavours. Thanks for a delicious recipe I look forward to making again!,I thought that this was a nice, easy to prepare snapper recipe. I didnt serve it over the couscous—just with a side of cauliflower. It made for a nice dinner–thanks!
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Steps
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1
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Saute onion in olive oil until golden. |
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2
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Add remaining ingredients (except fish) and simmer 10 minutes. |
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Pour sauce over snapper fillets and bake, covered, in a 350°F oven for 18 minutes. |
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Serve over couscous. |
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