Best Egyptian Red Snapper In Red Pepper Mint Sauce Recipes

EGYPTIAN RED SNAPPER IN RED PEPPER MINT SAUCE

Steps:

• Saute onion in olive oil until golden.
• Add remaining ingredients (except fish) and simmer 10 minutes.
• Pour sauce over snapper fillets and bake, covered, in a 350°F oven for 18 minutes.
• Serve over couscous.

BROILED RED SNAPPER WITH MINT

Steps:

• Preheat the broiler. Pour the marinade into a large, shallow baking dish. Put the snapper in the pan and lay 4 mint leaves over each fillet.
• Broil until the snapper is just cooked through, about 8 minutes. Transfer the fillets to 4 plates and spoon the marinade over the top. Serve immediately.

RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE

Steps:

• In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.
• Preheat broiler and light brush a small shallow baking pan with oil.
• Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.
• Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.

BAKED RED SNAPPER IN DILL SAUCE

Steps:

• Combine sauce ingredients in small bowl:.
• Mayonnaise, garlic, lemon juice, minced green onion, dried dill, black pepper. Set aside.
• Preheat oven to 400°F.
• Place lemon slices in center of large sheet of foil. Top with sliced green onions and dill. Put fish fillet on top.
• Season with salt and pepper.
• Fold foil to make a packet.
• Bake about 20 minutes (check at 15) or until the fish is opaque.
• Spread some sauce in the middle of 2 plates. Top with the fish, onions and lemon.
• Garnish with fresh dill sprigs.
• Note: I made this last night but didn't have mayo. Substituted sour cream. I think I like that better. 07/23/05.

RED SNAPPER PUTTANESCA

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the top third of the oven.
• Dry the snapper very well inside and out. Score the skin twice on each side. Season inside and out with 1 1/4 teaspoons salt. Stuff the cavity with the rosemary, oregano and orange slices and close the belly around the filling.
• On a rimmed baking sheet, toss together the capers, orange and red bell peppers, onions, red pepper flakes, 1 tablespoon olive oil and 1/2 teaspoon salt. Place the fish in the middle of the vegetables and rub the skin with 1 tablespoon olive oil.
• Roast until the fish is cooked through and tender when pierced with a fork, 25 to 30 minutes. Transfer to a platter to rest.
• Add the roasted vegetables to a blender; puree until smooth.
• Using a butter knife, cut the top fillet away from the fish by following the spine down the center of the fish. Remove the fillet with a fork. Flip the fish and repeat on the other side.
• Serve the fillets with the spicy roasted pepper puree.

GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
• Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
• Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.

RED SNAPPER WITH MUSTARD SAUCE

Steps:

• Arrange fish fillets in a baking pan or baking dish.
• Sprinkle fish with lemon juice, salt and pepper.
• Broil fish in oven for about 7 to 9 minutes or until fish is opaque.
• Meanwhile, mix prepared mustard, mayonnaise, green onions and salt.
• Spread sauce over fish and broil for a couple more minutes or until sauce begin to bubble.
• Serve immediately with steamed rice and a side of steamed vegetables.

MEDITERRANEAN-STYLE RED SNAPPER

Steps:

• Combine the lemon pepper, garlic powder, thyme and cayenne; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets in 1 teaspoon oil over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. , In the same pan, saute the red pepper and onions in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until liquid has evaporated. Serve with snapper. Sprinkle with olives and chives.