Creole Baked Snapper

To decrease the spiciness of this dish, use a mild hot sauce, such as Crystal Hot Sauce, in place of regular hot sauce.


4 servings (serving size: 1 fillet)

Recipe from

Oxmoor House

Nutritional Information

Calories 224
Caloriesfromfat 0.0 %
Fat 5.9 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 34.8 g
Carbohydrate 7 g
Fiber 1.9 g
Cholesterol 60 mg
Iron 1.2 mg
Sodium 329 mg
Calcium 76 mg


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


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.

carbo rating: 5

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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