Tested till perfect Red Snapper with Tomato Pepper Sauce
Red Snapper with Tomato Pepper Sauce
Photography by Yvonne Duivenvoorden

Red Snapper with Tomato Pepper Sauce

Other meaty-fleshed fish, such as grouper or tilapia, can replace the red snapper. Serve with steamed green beans and Fried Plantains (see below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2005

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 6 6red snapper filletred snapper fillets, each about 6 oz/ 175 g
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspminced fresh parsley
  • 6 6lemon wedges or lime wedges

Tomato Pepper Sauce:

  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, diced
  • 1 1clove garliccloves of garlic, minced
  • 1 1roasted sweet red pepperroasted sweet red peppers, chopped
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchsalt
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1 tbsp 1tbsptomato paste
  • 2 tbsp 2tbspminced fresh parsley
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Tomato Pepper Sauce: In large skillet, heat oil over medium heat; fry onion, garlic, red pepper, cumin, oregano, pepper and salt, stirring occasionally, until onion is softened, about 3 minutes.

Add tomatoes and tomato paste; bring to boil. Reduce heat and simmer until thickened and sauce can mound on spoon, about 10 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours. Reheat to continue.) Stir in parsley.

Meanwhile, sprinkle both sides of fish with salt and pepper. Place on greased grill or in grill pan over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 6 minutes. (Or broil about 6 inches/15 cm from heat for same time.) Sprinkle with parsley. Serve with tomato pepper sauce and lemon wedges.

Additional information :

Tip: For the sauce, you can either buy a jar of roasted sweet red peppers or broil one yourself, turning occasionally, until skin becomes charred, about 15 minutes. Let cool; peel off skin and remove seeds.

Fried Plantains
Plantains have distinctively ridged sides and darker, thicker skins than the bananas we buy for snacks and desserts. They are also starchier with much firmer flesh. When ripe and ready to cook, their skin turns yellow with dark speckles and their flesh softens and sweetens.

To pan-fry as a side dish, peel and slice crosswise, or halve crosswise and lengthwise. Season with salt and pepper. In skillet, heat 2 tbsp (25 mL) vegetable oil over medium-high heat; fry sliced plantains, turning once, until golden brown, about 6 minutes.

Nutritional Information Per serving: about

cal 231 pro 37g total fat 5g sat. fat 1g
carb 9g fibre 2g chol 63mg sodium 436mg

% RDI:

calcium 10 iron 11 vit A 18 vit C 77
folate 10
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