really didn't care for...would make again in a real pinch

Very simple recipe resulting in a wonderful tasting snapper. I cooked 2 6-ounce snapper fillets and used 1/2 the sauce recipe. I did not have any capers but did use everything else in the recipe. I cooked the sauce for about 15 minutes on a low to medium temperature and when the sauce started to thicken, I put in the snapper fillets, covered with any extra sauce and cooked on low for twenty minutes. The snapper fillets turned out great; just spicy enough for my tastes. Thanks Lola!

This was good. I did cut down on the pepper flakes to 1/2t. I might add some fresh herbs next time. Thanks for sharing.

I just made this dish tonight. I had to use flounder instead of snapper because the store was out of snapper. However, it was fantastic with flounder! I can't imagine it being any better with snapper, but I'm looking forward to trying it. I followed the recipe exactly (except for the flounder substitution) and it was spicy but not too spicy. Very easy to prepare and not too time consuming. It reminds me of an Italian dish without all the carbs of a typical Italian pasta dish. This will become a weekly meal at my house. Thank you for the fantastic recipe! :)

Your recipe is very well liked by members of this family. It's good enough to make this recipe over and over again. Thank you for having it in here, I really appreciate it.

This recipe is awesome. I make it all the time. One addition... I melt feta cheese into the sauce and then serve the dish over steamed brown rice. YUM!

Very spicy and flavorful. super quick recipe.

This is a great and easy to make recipe. It uses basic ingredients so you wont have to buy much else other than the fish. I made it for my boyfriend and he loved it! I did use tomato paste to thicken the sauce, but either way it would've been fine taste wise.

This was an awe-some dish. We cut back on the red pepper (used 1/4 tsp), added 2x the capers, added some tomato paste for thickening, and served it over rice. The fish was excellant as was the sauce. A definite re-cook.

I thought this was good to ok. It was a little to "wet" and too fishy for some of my family. It was a nice change on snapper though.

This was wonderful. Caught the fish ourselves. Hubby had two helpings and wants the rest for lunch tomorrow. Used can of petite cut tomatoes. Also used dry vermouth since no wine in the house. Squeezed half a lime over the skillet just before serving. Served over couscous with broccoli on the side. Good dinner.

This recipe was great!!!! We loved it!!! We actually used fresh caught salmon grouper, and I made the stewed tomatoes from scratch. I added way more red pepper and some cayanne and oregano as well. I made tri-colored spiral noodles; after drained I added some olive oil a tad of italian dressing and some chili oil to spice it up. I put the fish atop the noodles and it paired together great. Also I used red wine.

We loved this recipe. It wasn't too spicy, it was just right. I served it with broccoli pasta and a salad for a nice light dinner. The fish had a wonderful texture. I think I will follow another reviewer's advice and add a bit of tomato paste to thicken the sauce or perhaps just omit the wine.

Absolutely delicious! I added 1 Tbsp of tomato paste from the tube to help thicken the sauce. My guests said they felt as if they were eating at an expensive seafood restaurant. Thanks, Lola!

Spicy and very good!

I reviewed this recipe several years ago but I have to say this has become a mainstay in our dining repertoire for it's ease in making, cleaning up after, low fat and delicious flavor. Thanks Lola!

We are always trying to find a new and delicious way to eat more fish. This recipe is delicious. I thought it would be to spicy for my family but they said it was perfect. I could not find red snapper so substituted tilapia. I made not other changes other than that.