Best 8 Egyptian Red Snapper In Red Pepper Mint Sauce Recipes

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One of the most delightful dishes from Egypt is the Egyptian red snapper in red pepper mint sauce. It is a tantalizing dish filled with flavors that will take your taste buds on an unforgettable journey. This classic Egyptian dish is not only delectable but also visually stunning. The vibrant red color of the red pepper mint sauce paired with the flaky white flesh of the red snapper creates a dish that is a feast for the eyes as well as the palate. The zesty sauce provides a tangy and refreshing complement to the mild flavor of the fish, making it a delightful combination. This flavorful dish is surprisingly simple to prepare, and with the right ingredients and techniques, you can easily bring the taste of Egypt into your own kitchen.

Here are our top 8 tried and tested recipes!

MEDITERRANEAN-STYLE RED SNAPPER



Mediterranean-Style Red Snapper image

This entree is a nutritious time-saver. Seasoned with spices and served with a zesty sauce, it's a favorite at our house. -Josephine Piro, Easton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 teaspoon lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
4 red snapper fillets (6 ounces each)
2 teaspoons olive oil, divided
1/2 medium sweet red pepper, julienned
3 green onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped pimiento-stuffed olives
1/4 cup chopped ripe olives
1/4 cup minced chives

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.

Nutrition Facts : Calories 258 calories, Fat 9g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 754mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 50m

Yield 4

Number Of Ingredients 7

¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

Steps:

  • Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
  • Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
  • Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
  • Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g

EGYPTIAN RED SNAPPER IN RED PEPPER MINT SAUCE



Egyptian Red Snapper in Red Pepper Mint Sauce image

Make and share this Egyptian Red Snapper in Red Pepper Mint Sauce recipe from Food.com.

Provided by Pot Scrubber

Categories     African

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

6 (8 ounce) red snapper fillets
1 tablespoon olive oil
1 large red onion
2 garlic cloves
1 red pepper (charred, skinned, chopped)
1/8 teaspoon cayenne
5 mint leaves
1/2 tablespoon dried thyme
3 teaspoons lemon juice

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.

Nutrition Facts : Calories 328.6, Fat 6.3, SaturatedFat 1.2, Cholesterol 106.4, Sodium 130.7, Carbohydrate 4.5, Fiber 0.9, Sugar 2, Protein 60.1

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE



Red Snapper with Chunky Tomato-Bell Pepper Sauce image

Categories     Fish     Pepper     Tomato     Bake     Valentine's Day     Quick & Easy     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

2 tablespoons olive oil
3 large garlic cloves, pressed
1/2 cup dry white wine
1 1/2 cups purchased marinara sauce
3/4 cup chopped roasted jar-packed red bell peppers
1/4 cup sliced fresh basil
2 6- to 8-ounce red snapper fillets

Steps:

  • Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
  • Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

RED SNAPPER WITH ATHENIAN SAUCE



Red Snapper with Athenian Sauce image

Greek-inspired pan-fried seasoned fish is topped with 'Athenian sauce.' You can use any type of fish. The key to this dish is that the fish and the sauce are cooked separately. Serve over rice or pasta.

Provided by Will McIntyre

Categories     World Cuisine Recipes     European     Greek

Time 35m

Yield 4

Number Of Ingredients 17

1 large green bell pepper, diced
1 medium ripe tomato, diced
1 medium yellow onion, diced
4 ounces Greek extra-virgin olive oil
4 ounces pitted kalamata olives, sliced
2 ounces lemon juice
1 green onion, chopped
1 tablespoon capers
1 tablespoon minced fresh garlic
1 tablespoon sugar
½ tablespoon salt
½ tablespoon ground black pepper
2 ounces Greek extra-virgin olive oil
4 (10 ounce) fillets red snapper
2 ounces Greek seasoning
1 (8 ounce) package feta cheese
¼ cup chopped fresh parsley, or as needed

Steps:

  • Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
  • Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
  • Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

Nutrition Facts : Calories 961.9 calories, Carbohydrate 21.6 g, Cholesterol 153.2 mg, Fat 66 g, Fiber 3.3 g, Protein 68.3 g, SaturatedFat 16.1 g, Sodium 4132.5 mg, Sugar 8.9 g

BROILED RED SNAPPER WITH MINT



Broiled Red Snapper With Mint image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 3

3/4 cup mint marinade (see recipe)
4 red snapper fillets, about 8 ounces each
16 whole fresh mint leaves

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.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 3 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 1 gram, Sodium 150 milligrams

RED SNAPPER FILLETS WITH THYME AND YELLOW PEPPER



Red Snapper Fillets With Thyme and Yellow Pepper image

Provided by Moira Hodgson

Categories     dinner, easy, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 16

6 red snapper fillets
2 tablespoons balsamic vinegar
2 tablespoons peanut or vegetable oil
2 tablespoons unsalted butter
6 scallions cut on the bias
3 shallots, minced
3 tablespoons fresh thyme leaves
1 teaspoon red-pepper flakes
1 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth
Coarse salt and freshly ground pepper to taste
1 clove garlic, coarsely chopped
2 shallots, coarsely chopped
2 yellow peppers, seeded and coarsely chopped
3/4 cup fish stock or bottled clam juice
1/2 cup dry white wine or vermouth

Steps:

  • Preheat oven to 400 degrees
  • Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
  • Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
  • Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
  • Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
  • Sprinkle the fish fillets with the remaining thyme and serve.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 3 grams, Protein 52 grams, SaturatedFat 3 grams, Sodium 1089 milligrams, Sugar 5 grams, TransFat 0 grams

RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE



Red Snapper and Eggplant with Red Bell Pepper Sauce image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 8

1 tablespoon olive oil
2 large red bell peppers, sliced thin
3/4 teaspoon minced garlic
2 teaspoons fresh lemon juice, or to taste
olive oil for brushing pan and eggplant
1 small eggplant (preferably Asian, about 6 inches long and 2 1/2 inches wide)
two 6- to 7-ounce red snapper fillets, skinned
1 tablespoon thinly sliced fresh mint leaves plus additional for garnish if desired

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.

Tips:

  • Choose the right fish: Red snapper is a great choice for this recipe, as it is a firm-fleshed fish that can withstand the heat of the sauce. However, you can also use other types of firm-fleshed fish, such as grouper, halibut, or cod.
  • Make sure the fish is fresh: The fresher the fish, the better the dish will be. Look for fish that is bright and shiny, with clear eyes. Avoid fish that is dull or has a slimy texture.
  • Use a good quality red pepper paste: The red pepper paste is a key ingredient in this recipe, so it is important to use a good quality one. Look for a paste that is made with fresh red peppers and has a deep, rich flavor.
  • Don't be afraid to adjust the spiciness of the sauce: The amount of red pepper paste you use will determine how spicy the sauce is. If you don't like spicy food, you can use less paste. If you like spicy food, you can use more paste.
  • Serve the fish immediately: This dish is best served immediately after it is cooked. The fish will be at its best when it is hot and flaky.

Conclusion:

Egyptian Red Snapper in Red Pepper Mint Sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The fish is cooked in a flavorful sauce made with red pepper paste, mint, and tomatoes. This dish is sure to impress your guests, and it is also a healthy and nutritious meal.

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