To decrease the spiciness of this dish, use a mild hot sauce such as Crystal Hot Sauce in place of the regular hot sauce.
1 tablespoon olive oil
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon dried thyme
1 1/4 cups coarsely chopped tomato
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 teaspoons hot sauce
4 (6-ounce) red snapper fillets
1/2 teaspoon Creole seasoning
1/4 cup finely chopped fresh parsley
How to Make It
Preheat oven to 400°.
Heat oil in a large nonstick skillet over medium-high heat. Sauté bell pepper, celery, onion, and thyme 5 minutes or until onion just begins to brown. Stir in tomato and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Remove from heat. Stir in hot sauce.
Arrange fish in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with Creole seasoning, and top with vegetables. Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
Oxmoor House Healthy Eating Collection
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