How To Make Red Snapper with Athenian Sauce
Whip up a well-seasoned pan-fried red snapper, topped with a delicious Greek-inspired sauce made of bell pepper, tomato, and olives, for a filling meal!
Serves:
Ingredients
For Athenian Sauce:
- 1large green bell pepper,diced
- 1medium tomato,ripe, diced
- 1medium yellow onion,diced
- 4ozGreek extra-virgin olive oil
- 4ozKalamata olives,pitted, sliced
- 2ozlemon juice
- 1green onion,chopped
- 1tbspcapers
- 1tbspfresh garlic,minced
- 1tbspsugar
- ½tbspsalt
- ½tbspground black pepper
For Fish:
- 2ozGreek extra-virgin olive oil
- 4red snapper fillets,(10 oz)
- 2ozGreek seasoning
- 8ozfeta cheese,(1 package)
- ¼cupfresh parsley,chopped, or as needed
Instructions
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Combine the 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.
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Saute for 5 to 10 minutes until all the ingredients are slightly wilted. Remove from the heat and keep warm.
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Heat the olive oil in a heavy pan over medium heat. Add the snapper fillets to the hot oil. Sprinkle the Greek seasoning on top and cook for 2 to 3 minutes.
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Turn the fish over and cook on the other side for 2 more minutes. Turn the fish back to the original side and finish cooking for another 1 to 2 minutes, until the fish is tender and flakes easily with a fork.
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Pour the still-hot Athenian sauce over the fish. Sprinkle about 2 ounces of feta cheese and 1 tablespoon of parsley over each portion.
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Serve and enjoy!
Nutrition
- Calories: 868.04kcal
- Fat: 61.89g
- Saturated Fat: 15.91g
- Monounsaturated Fat: 36.64g
- Polyunsaturated Fat: 6.43g
- Carbohydrates: 25.03g
- Fiber: 4.64g
- Sugar: 9.16g
- Protein: 55.80g
- Cholesterol: 131.12mg
- Sodium: 1137.01mg
- Calcium: 546.75mg
- Potassium: 1295.31mg
- Iron: 7.68mg
- Vitamin A: 203.36µg
- Vitamin C: 56.59mg
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