Egyptian Red Snapper Bowl
A flavorful and spicy bowl dish inspired by Egyptian cuisine, featuring pan-seared snapper, served with a variety of colorful vegetables and a side of tangy sauce.
Ingredients
- ●4 pieces (6 oz each) Snapper filletsFresh snapper fillets, skin removed
- ●1 large, sliced Jagged red pepper
- ●1 tsp Spicy Egyptian chili flakes
- ●1 medium, sliced Red onion
- ●1/4 head, thinly sliced Red cabbage
- ●1 large, sliced Red bell pepper
- ●1 tsp Egyptian cumin
- ●4 pieces Bowl-shaped pita
- ●2 tbsp Lemon juice
- ●2 cloves, minced Garlic
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Season the snapper fillets with Egyptian cumin, salt, and pepper.
- 3
3. Heat 1 tbsp of oil in an oven-safe skillet over medium-high heat.
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4. Add the snapper fillets to the skillet, skin side up, and sear for 2-3 minutes.
- 5
5. Flip the snapper over and transfer the skillet to the oven.
- 6
6. Bake the snapper for 8-10 minutes, or until cooked through.
- 7
7. While the snapper is cooking, heat the remaining 1 tbsp of oil in a separate skillet over medium heat.
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8. Add the sliced red onion, red cabbage, and red bell pepper to the skillet.
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9. Cook the vegetables for 5-7 minutes, or until tender.
- 10
10. Stir in the spicy Egyptian chili flakes and cook for an additional minute.
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11. Warm the pita bread by wrapping it in a damp paper towel and microwaving for 20-30 seconds.
- 12
12. Assemble the bowls by placing a piece of cooked snapper on each pita, followed by a scoop of the vegetable mixture and a drizzle of lemon juice and garlic.