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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Creole Red Snapper

Oxmoor House MARCH 2006

  • Yield: 4 servings (serving size: 1 fillet and 1/4 of tomato mixture)

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

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

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.

Garnish with basil sprigs, if desired, and serve immediately.

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
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Creole Red Snapper recipe

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