Red Snapper with Athenian Sauce recipe
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Ingredients
- 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
Nutrition Info
- 961.9 caloriescarbohydrate: 21.6 gcholesterol: 153.2 mgfat: 66 gfiber: 3.3 gprotein: 68.3 gsaturatedFat: 16.1 gservingSize: -sodium: 4132.5 mgsugar: 8.9 gtransFat: : -unsaturatedFat: : -
Directions Red Snapper with Athenian Sauce
Directions
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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.