Options

Format:
Include:
PRINT
See more
Creole Baked Snapper

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.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 fillet)

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

Preparation

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

Nutritional Information

Amount per serving
  • Calories: 224
  • Calories from fat: 0.0%
  • Fat: 5.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34.8g
  • Carbohydrate: 7g
  • Fiber: 1.9g
  • Cholesterol: 60mg
  • Iron: 1.2mg
  • Sodium: 329mg
  • Calcium: 76mg
advertisement

Go to full version of

Creole Baked Snapper recipe

advertisement