Recipe by dissjwine
I adapted this recipe from food reference.com. I start preparing this by slicing the carrots, onion and pepper in one bowl and the snapper and tomatoes in another. This is one of our favorites. I prepare the snapper mixture in my electric fry pan.
Top Review by Motivated Mama
We try to eat fish once a week for the health benefits but I have never really enjoyed eating it until tonight! This was a spectacular dish the whole family enjoyed (even my 11 month old ate some fish tonight)! The basil and tomato flavored the fish beautifully. I used a red onion because that's what I had and I had just run out of carrots so I used zucchini instead. I didn't have garlic butter so I just used plain butter and added some minced garlic to the broth. I used whole wheat cous cous as well. I forgot the pepper flakes on accident, but I'm sure the meal would have been even better with them. Thank you for a different and wonderful way to cook fish that I will be using again and again!
- 2 red snapper fillets (enough for 2 people)
- 1⁄2 cup sliced white onion
- 1⁄2 cup thinly sliced carrot (1 carrot)
- 1 medium green pepper, cut into 1/4-inch strips
- 1 large tomatoes, cut into wedges
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon dried basil
- 1 dash pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic butter
- 2⁄3 cup chicken broth
- 1⁄4 teaspoon crushed red pepper flakes
- 2⁄3 cup couscous
Directions See How It's Made
- Saute onions,carrots and peppers in oil over med high heat for approximately 10 minute.
- Cut snapper into bite size pieces and add with tomato,salt, pepper,and basil.
- Stir well, reduce heat, cover and simmer 15 minutes.
- Prepare couscous by bringing broth, chilis, and garlic butter to a boil in a saucepan, add couscous, cover and remove from heat. Let stand 5 minute.
- Fluff couscous with fork and place on plates.
- Serve snapper mixture over couscous.