Name: Red Snapper with Athenian Sauce
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Green bell pepper, diced - 1 large; Ripe tomato, diced - 1 medium; Yellow onion, diced - 1 medium; Greek extra-virgin olive oil - 4 ounces; Pitted Kalamata olives, sliced - 4 ounces; Lemon juice - 2 ounces; Green onion, chopped - 1; Capers - 1 tablespoon; Minced fresh garlic - 1 tablespoon; Sugar - 1 tablespoon; Salt - ½ tablespoon; Ground black pepper - ½ tablespoon; Greek extra-virgin olive oil - 2 ounces; Red snapper - 4 (10 ounce) fillets; Greek seasoning - 2 ounces; Feta cheese - 1 (8 ounce) package; Chopped fresh parsley, or as needed - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Red Snapper with Athenian Sauce

1. Green bell pepper, diced - 1 large

2. Ripe tomato, diced - 1 medium

3. Yellow onion, diced - 1 medium

4. Greek extra-virgin olive oil - 4 ounces

5. Pitted Kalamata olives, sliced - 4 ounces

6. Lemon juice - 2 ounces

7. Green onion, chopped - 1

8. Capers - 1 tablespoon

9. Minced fresh garlic - 1 tablespoon

10. Sugar - 1 tablespoon

11. Salt - ½ tablespoon

12. Ground black pepper - ½ tablespoon

13. Greek extra-virgin olive oil - 2 ounces

14. Red snapper - 4 (10 ounce) fillets

15. Greek seasoning - 2 ounces

16. Feta cheese - 1 (8 ounce) package

17. Chopped fresh parsley, or as needed - ¼ cup

How to cook deliciously - Red Snapper with Athenian Sauce

1. Stage

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.

2. Stage

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.

3. Stage

Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.