Red Snapper with Sweet-and-Sour Eggplant and Tomato Sauce Recipe

Name: Red Snapper with Sweet-and-Sour Eggplant and Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1 cup red wine vinegar; 1/3 cup plus 1 tablespoon sugar; 1 bay leaf; 1/2 medium eggplant, peeled and cut into 3/4-inch cubes; 1/4 cup finely chopped onion; 1 tablespoon unsalted butter, softened; Salt and freshly ground pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 6 plum tomatoes (1 1/4 pounds), cut into large chunks; 3 garlic cloves, crushed; 3 thyme sprigs; 1 teaspoon fresh lemon juice; Four 6-ounce red snapper fillets

Servings: persons

1 cup water
1 cup red wine vinegar
1/3 cup plus 1 tablespoon sugar
1 bay leaf
1/2 medium eggplant, peeled and cut into 3/4-inch cubes
1/4 cup finely chopped onion
1 tablespoon unsalted butter, softened
Salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 plum tomatoes (1 1/4 pounds), cut into large chunks
3 garlic cloves, crushed
3 thyme sprigs
1 teaspoon fresh lemon juice
Four 6-ounce red snapper fillets

1
In a saucepan, combine the water, vinegar, sugar and bay leaf; bring to a boil.
2
Add the eggplant and onion and cook over moderately low heat, stirring occasionally, until the eggplant is tender but not falling apart, 20 minutes.
3
Drain the eggplant and return it to the saucepan.
4
Stir in the butter; season with salt and pepper.
5
Discard the bay leaf.
6
Meanwhile, in another saucepan, heat 1/4 cup of the olive oil.
7
Add the tomatoes, garlic, thyme and lemon juice and season with salt and pepper.
8
Cook over moderate heat until thickened, 20 minutes.
9
Discard the thyme sprigs.
10
Preheat the broiler.
11
Season the snapper with salt and pepper.
12
In a large nonstick ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
13
Add the snapper, skin side down, and cook over moderately high heat until browned, 5 minutes.
14
Transfer the skillet to the broiler and broil the fish until just cooked through, about 5 minutes longer.
15
Spoon the eggplant onto plates, top with the snapper and serve with the tomato sauce on the side.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup water, 1 cup red wine vinegar, 1/3 cup plus 1 tablespoon sugar, 1 bay leaf, and more.

Yes, Red Snapper with Sweet-and-Sour Eggplant and Tomato Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper with Sweet-and-Sour Eggplant and Tomato Sauce

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