For the marinade, peel and crush the garlic clove. Peel and finely chop the shallot. Finely chop the basil as well.
Heat the butter and sauté all the ingredients for the marinade in it except the olive oil. Let cool a bit and stir in the olive oil. Put the fish fillets in it and let them marinate for at least 1 hour.
In the meantime, prepare the sauce. For this, peel the onion and dice it finely. Wash the bell bell pepper, remove the seeds and cut into small cubes. Also chop the chili pepper very finely.
Heat the olive oil and sauté the onions until translucent. Add the chili and the bell bell pepper. After about 5 minutes, add the tomatoes and bring to a boil. Simmer for a few minutes and then stir in the lemon juice. Add salt and pepper.
Lift the fish fillets out of the marinade and drain. Fry or grill on both sides for about 3 minutes.
Serve the spicy red snapper with the sauce.
Preparation Tip:
If you don't want the spicy red snapper to be quite so fiery, remove the seeds from the chili pepper before using.
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