Red Snapper and Eggplant with Red Bell Pepper Sauce

1. 1

   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.

2. 2

   Transfer pepper mixture to a blender and blend with lemon juice until smooth.

3. 3

   Season sauce with salt and pepper and keep warm.

4. 4

   Preheat broiler and light brush a small shallow baking pan with oil.

5. 5

   Cut four 1/4-inch-thick lengthwise slices from eggplant, reserving remainder for another use.

6. 6

   Rinse fish fillets and pat dry.

7. 7

   Season fillets with salt and pepper and arrange, skinned side down, in prepared pan.

8. 8

   Sprinkle each fillet with 1/2 tablespoon mint.

9. 9

   Arrange 2 eggplant slices on each fillet, covering mint completely and overlapping eggplant slices slightly, and brush them lightly with oil.

10. 10

    Broil fillets about 4 inches from heat until fillets are just cooked through and eggplant is golden, about 5 minutes.

11. 11

    Divide sauce between 2 plates and arrange fillets, brushed with pan juices, on top sauce.

12. 12

    Garnish with additional mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.