Red Snapper And Eggplant With Red Bell Pepper Sauce Recipes

ROASTED RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)

Steps:

• For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
• For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
• For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
• For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
• Preheat the broiler.
• Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.

GRILLED RED SNAPPER WITH ROASTED EGGPLANT AND PEPPERS

Steps:

• Prepare an outdoor barbecue grill with good charcoal briquets or wood chips stacked against one side of the grill and let them burn until ash white. Brush the grill lightly with olive oil, then brush the eggplant and peppers lightly with the oil. Place them skin-side down on the opposite side of the grill -- not over direct heat. Roast 4 to 5 minutes on each side, until well grilled and cooked. Remove to a warm platter and reserve while grilling the fish.
• Brush the outside of each fish with olive oil. Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on the outside of the fish. Season with salt and pepper, and grill the fish in the same indirect manner 8 to 10 minutes on each side.
• Meanwhile, remove the leaves from the remaining 4 sprigs of rosemary. Discard the stems, coarsely chop the leaves and reserve.
• Remove the fish to second platter and cool 5 or 6 minutes. Because the fish has already been cooked, it can be filleted easily by running a sharp knife along the dorsal fin and lifting the fillet away from the bones using two forks to tease it free gently. Place the first fillet on a serving plate, turn over the fish, and repeat the filleting process for the second side.
• Serve 1 fish fillet to each person, accompanied with the grilled vegetables. Drizzle each serving with some of the remaining olive oil and sprinkle with the chopped rosemary. *If you substitute fillets for whole fish, keep in mind that they can be tricky to grill and that they cook in half the time.

RED SNAPPER AND EGGPLANT WITH RED BELL PEPPER SAUCE

Steps:

• In a large skillet heat oil over moderately high heat until hot but not smoking and cook peppers and garlic, stirring, 10 minutes, or until peppers are tender. Transfer pepper mixture to a blender and blend with lemon juice until smooth. Season sauce with salt and pepper and keep warm.
• Preheat broiler and light brush a small shallow baking pan with oil.
• Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use. Rinse fish fillets and pat dry. Season fillets with salt and pepper and arrange, skinned side down, in prepared pan. Sprinkle each fillet with 1/2 tablespoon mint. Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil. Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.
• Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce. Garnish with additional mint.

STIR-FRIED EGGPLANT AND PEPPERS

Steps:

• Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
• Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
• Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.

PICKLED RED SNAPPER WITH EGGPLANT AND MELON

Steps:

• Combine lemongrass, chile, bay leaf, coriander seeds, mustard seeds, sugar, 1/4 cup salt, vinegar, and water in a saucepan. Bring to a boil, stirring once. Reduce heat, and simmer for 10 minutes. Transfer to a measuring cup; let cool.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Brush eggplant slices with oil, and grill, flipping once, until cooked through and blackened in places, about 2 minutes per side. Let cool slightly.
• Place snapper into a skillet, and cover with water by 1 inch. Sprinkle with 2 tablespoons salt. Bring to a boil. Remove from heat, and cover with a round of parchment or a lid; let stand until snapper is opaque and cooked through, about 10 minutes. Using a slotted spatula, carefully transfer snapper to a plate. Cover with parchment to keep it from becoming dry. Discard poaching liquid. When snapper is cool enough to handle, gently flake into 1-inch pieces.
• Arrange grilled eggplant, poached snapper, and melon slices on a large platter. Drizzle with 1 cup lemongrass sauce. Cover platter with plastic wrap, and refrigerate, along with remaining lemongrass sauce, for at least 2 hours (or up to 4 hours). Serve cold with extra sauce on the side.

OVEN ROASTED RED BELL PEPPER AND EGGPLANT

Steps:

• Preheat the oven to 200C.
• Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.)
• Drizzle the oil and sprinkle the seasonings over the vegetables.
• Roast in the oven for around 15 mins (turn with a spatula now and then) until the vegetables are brown around the edges.
• Sprinkle the fresh herbs if you are using them.
• Serve.

RED SNAPPER WITH EGGPLANT AND TOMATO

Steps:

• In a large saucepan, place 1 tablespoon of the olive oil and the onion, cover the pan, and sweat the onion for about 10 minutes. Then, add the tomatoes, thyme, bay leaf, garlic, 1 tablespoon of the vinegar, the honey and 1 additional tablespoon of the oil. Simmer, uncovered, over medium heat for 15 minutes, until much of the liquid has evaporated. Discard the bay leaf, and season to taste with salt and pepper. Puree in a food processor, and then put through a fine sieve.
• Heat 2 more tablespoons of the oil in a large nonstick pan, and fry the eggplant until the rounds are golden brown on both sides. Repeat until all the eggplant has been cooked, adding more oil, if needed, for each new batch. Drain on paper towels; season with salt and pepper.
• Add the remaining tablespoon of vinegar to the pan, and stir for 1 minute over high heat to deglaze the pan. Spoon the liquid over the eggplant.
• Clean the nonstick pan. Working very carefully with the fish fillets, salt and pepper them on both sides. Place the fillets in the pan, and over medium heat fry them for 2 to 3 minutes on each side in the remaining 2 tablespoons of oil.
• For each serving, place the tomato sauce in the middle of the plate, top with several rounds of the eggplant and then, carefully, with 2 fish fillets, skin side up. Serve warm.

EGGPLANT AND RED PEPPER BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

RED SNAPPER WITH SWEET AND HOT PEPPER SAUCE

Steps:

• Heat one tablespoon of the oil in a heavy saucepan. Add the red peppers, green chili and onion and saute over low heat until soft, but not brown. Stir in the garlic, cook a few seconds longer, then add the water. Allow to simmer about 20 minutes, until the peppers are very tender.
• Meanwhile, preheat a grill or broiler and oil the rack. Mix the lime juice with two tablespoons of the olive oil and brush over the fish. Allow to marinate until ready to cook the fish.
• When the peppers are tender, puree the contents of the saucepan in a food processor or blender. Season with the paprika and to taste with salt and pepper. Stir the last tablespoon of the olive oil. Return to saucepan and simmer, then cover to keep warm.
• To grill the fish, place the fish on the grill skin side up. Cook about six minutes, until the fish is lightly seared. Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates. To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes. Do not turn it. Transfer the fish to a warm plate.
• To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.

RED SNAPPER WITH CHUNKY TOMATO-BELL PEPPER SAUCE

Steps:

• Preheat oven to 400°F. Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add garlic and sauté 1 minute. Add wine and bring to boil. Add marinara sauce, roasted peppers and half of basil and cook until reduced to thick sauce, stirring occasionally, about 5 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Reheat before continuing.)
• Pour remaining 1 tablespoon oil into small baking dish. Add fish; turn to coat. Season with salt and pepper. Spoon sauce over fish. Bake just until cooked through, about 20 minutes. Sprinkle remaining basil over and serve.

PEPPER-RUBBED RED SNAPPER

Steps:

• In a small bowl, combine the first seven ingredients. Dip fillets in butter, then rub with spice mixture. , In a large nonstick skillet, cook fillets over medium-high heat until fish just begins to flake easily with a fork, 2-4 minutes on each side.

EGYPTIAN RED SNAPPER IN RED PEPPER MINT SAUCE

Steps:

• Saute onion in olive oil until golden.
• Add remaining ingredients (except fish) and simmer 10 minutes.
• Pour sauce over snapper fillets and bake, covered, in a 350°F oven for 18 minutes.
• Serve over couscous.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
• Bake in the preheated oven until beginning to char, about 45 minutes.
• While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
• Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
• Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
• Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
• Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
• Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
• Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.