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Creole Red Snapper

3 lb Red snapper, cleaned and scaled
1 Flour for coating fish
1 ds Lite salt, optional
1 ds Pepper
6 ea Tb liquid butter buds
3/4 c Finely chopped onion
1 c Finely chopped celery
1/2 c Finely chopped green pepper
1 ea Tb chopped parsley
1 cl Garlic, finely chopped
1 cn (16oz) creole style stewed tomatoes
1 cn (oz) tomato sauce
1/2 ts Grated lemon peel
2 ea Tb lemon juice
1 ea Bay leaf
1 ts Dried thyme leaves
1 ds Cayenne
1 ts Worcestershire sauce
1 ea Lemon, sliced (for garnish)
1 Parsley sprigs (for garnish)

Preheat oven to 350F. Rub fish, inside and out, with a light coating of flour. Sprinkle with salt and pepper. Place in a large, shallow baking dish. In a medium saucepan, heat Butter Buds, onion, celery, green pepper, parsley and garlic. Cook 5 minutes or just until onion is soft. Press tomatoes through a sieve or break apart with your fingers. Add to onion mixture along with remaining ingredients except lemon slices and parsley. Bring to a boil. Pour over fish and bake, uncovered, 30 minutes or until fish flakes easily with a fork. Remove to serving platter, garnish and serve.

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