Description
This Red Snapper Creole features tender fish fillets in a rich, spicy tomato-based sauce, offering a delightful taste of coastal cuisine. Perfectly seasoned and simmered, it pairs beautifully with rice or crusty bread for a satisfying meal.
Ingredients
Scale
- 2 whole red snapper fillets (about 1.5 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper (red or green), diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce (like Tabasco, optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup fresh parsley, chopped (for garnish)
- Cooked rice or crusty bread (for serving)
Instructions
- Rinse the red snapper fillets under cold water and pat them dry with paper towels.
- Season both sides of the fillets with salt, black pepper, and cayenne pepper. Set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté for about 5 minutes until softened.
- Add minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Pour in the diced tomatoes (with juices) and chicken broth. Stir and scrape up any bits from the bottom of the pan.
- Add Worcestershire sauce, hot sauce (if using), dried oregano, dried thyme, and bay leaf. Stir well and bring to a gentle simmer. Reduce heat to low and let simmer for 10-15 minutes.
- Gently place the seasoned red snapper fillets into the sauce, spooning some sauce over the top. Cover and cook for 8-10 minutes until the fish flakes easily with a fork.
- Remove the bay leaf and taste the sauce, adjusting seasoning if necessary.
- To serve, spoon Creole sauce onto a plate, place a fillet on top, and ladle more sauce over the fish. Garnish with chopped parsley.
- Serve with cooked rice or crusty bread and enjoy!
Notes
- Substitute red snapper with another firm white fish like grouper or tilapia if needed.
- For a richer sauce, add a splash of white wine after sautéing the vegetables and let it reduce before adding tomatoes and broth.
- This dish can be made ahead of time and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes