Creole Red Snapper

Photo: Oxmoor House

Yield: 4 servings (serving size: 1 fillet and 1/4 of tomato mixture)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 0.0%
  • Fat: 5.8g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 36.1g
  • Carbohydrate: 6.5g
  • Fiber: 1.4g
  • Cholesterol: 63mg
  • Iron: 0.0mg
  • Sodium: 269mg
  • Calcium: 0.0mg

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoons low-sodium Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of hot sauce
  • 4 (6-ounce) red snapper fillets
  • Fresh basil sprigs (optional)

Preparation

  1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.
  2. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.
  3. Garnish with basil sprigs, if desired, and serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creole Red Snapper Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy