Red Snapper With Sweet and Hot Pepper Sauce
Updated Oct. 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra-virgin olive oil
- 2large sweet red peppers, cored, seeded and chopped
- 1jalapeno or other hot green chili, seeded and minced
- ½cup finely chopped onion
- 2cloves garlic, minced
- 2cups water
- 1tablespoon fresh lime juice
- 6red snapper fillets, each about 6 ounces, skin on
- Salt and freshly ground black pepper
- ¼teaspoon paprika
- Sprigs of fresh coriander
Nutritional analysis per serving (6 servings)
277 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 36 grams protein; 787 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
- Step 2
Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
- Step 3
When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
- Step 4
To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
- Step 5
To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.
Private Notes
Comments
Followed the instructions for the sauce but found it was not hot at all and was very runny. Perhaps the green jalapeño was really bland and, for example, real chillies or pepper flakes would work better. Also, I would use less water. I also used picante paprika which did help a bit and had to add garlic. Nevertheless it was a pleasant fish dish!