Egyptian Red Snapper in Red Pepper Mint Sauce

From: Dr. Jenny

On Aug 6, 2009

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!

From: Chef #184530

On Sep 30, 2007

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 completley 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!

From: StrikingEyes00

On Jun 1, 2007

Absolutely wonderful! Instead of going through the process with the red pepper, I simply used jarred sweet roasted red peppers and it worked wonderfully. I added a few extra mint leaves, just because I liked them and sprinkled some more cayenne pepper as the sauce was simmering. I also used the advice of others to add 1/4 cup of water to the sauce. All in all, this dish was easy, quick, and wonderful and my family really enjoyed it.

From: Queen Dragon Mom

On Jul 20, 2006

The combination of flavors is wonderful. I did have to make some modifications, added several tablespoons of water to the sauce while it was simmering. Sliced the red onion thinly (use red if you can, it really makes difference), did a chiffonade on the mint, mashed the garlic... Since I can't get snapper, I tried blue hake. Not a good choice. If you can get snapper use it, otherwise, perhaps, mahimahi, or tilapi would be best. Other than that, with some modification, this is a truly good blend of flavors... Applause, Potsie!