Egyptian Red Snapper in Red Pepper Mint Sauce
Delight your taste buds with the vibrant and aromatic flavors of Egyptian Red Snapper in Red Pepper Mint Sauce—an elegant dish that combines the boldness of Middle Eastern spices with the refreshing zest of mint-forward sauce. Tender red snapper fillets are perfectly seared and oven-roasted to flaky perfection, then paired with a velvety roasted red pepper and fresh herb sauce infused with Greek yogurt, lemon juice, and a touch of honey for balance. The hint of cumin and optional chili flakes elevate the dish with warm, smoky undertones, while the mint and parsley brighten every bite. Ready in under an hour, this recipe is ideal for an impressive dinner entrée and pairs beautifully with fluffy rice, grilled vegetables, or warm pita bread. Perfect for fish lovers seeking a unique culinary adventure, this Mediterranean-inspired recipe is a flavorful showstopper that's healthy, aromatic, and undeniably delicious.
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Recipe Information
Ingredients
- 4 pieces red snapper fillets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 2 large sweet red bell peppers, roasted
- 1 cup fresh mint leaves
- 0.5 cup fresh parsley leaves
- 3 tablespoons Greek yogurt
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons water
Instructions
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it with olive oil.
Pat the red snapper fillets dry with paper towels and season both sides with salt, black pepper, and ground cumin. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sear the snapper fillets for 2-3 minutes on each side, until lightly golden. Do not fully cook them; they will finish in the oven. Transfer the fillets to the prepared baking tray.
Roast the snapper fillets in the oven for 12-15 minutes, or until the fish flakes easily with a fork.
While the fish is roasting, prepare the red pepper mint sauce. In a blender or food processor, combine the roasted red bell peppers, fresh mint leaves, parsley, Greek yogurt, honey, lemon juice, minced garlic, remaining olive oil, and water. Blend until smooth and creamy.
Taste the sauce and adjust the seasoning with additional salt, black pepper, or red chili flakes if desired.
Remove the snapper from the oven and allow it to rest for 2-3 minutes.
To serve, spoon a generous amount of the red pepper mint sauce onto each plate. Place a roasted snapper fillet on top, and garnish with extra mint leaves or parsley if desired.
Serve immediately with a side of rice, warm pita bread, or grilled vegetables.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3029 mg | 132% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 35.2 g | ||
| Protein | 274.9 g | 550% | |
| Vitamin D | 47.6 mcg | 238% | |
| Calcium | 1310 mg | 101% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 7363 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
