Creole Baked Snapper

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

Yield: 4 servings (serving size: 1 fillet)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 5.9g
  • Saturated fat: 1g
  • Protein: 34.8g
  • Carbohydrate: 7g
  • Cholesterol: 60mg
  • Iron: 1.2mg
  • Sodium: 329mg
  • Calories from fat: 24%
  • Fiber: 1.9g
  • Calcium: 76mg

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.
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