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Creole Baked Snapper

Yield 4 servings (serving size: 1 fillet)
To decrease the spiciness of this dish, use a mild hot sauce such as Crystal Hot Sauce in place of the regular hot sauce.

Ingredients

  • 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
  • Cooking spray
  • 4 (6-ounce) red snapper fillets
  • 1/2 teaspoon Creole seasoning
  • 1/4 cup finely chopped fresh parsley

Nutrition Information

  • calories 224
  • fat 5.9 g
  • satfat 1 g
  • protein 34.8 g
  • carbohydrate 7 g
  • cholesterol 60 mg
  • iron 1.2 mg
  • sodium 329 mg
  • caloriesfromfat 24 %
  • fiber 1.9 g
  • calcium 76 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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