Creole Red Snapper


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Creole Red Snapper
Creole Red Snapper
Ingredients
1 lb. red snapper fillets
2 tbsp. butter or olive oil
2 tsp. Paul Prudhomme's Blackened Seasoning
1/2 medium onion peeled, halved and sliced
1 cup green bell pepper strips
1 large tomato chopped
3 tbsp. dry sherry
4 lemon wedges
Directions
Prep time: 10 minutes
Cook time: 15 minutes

Rinse fish and pat dry. Melt butter in a large skillet.
Sprinkle fish with seasoning and cook over medium-
high heat until opaque, about 5 minutes. Turn and
cook for several minutes more or until fish reaches an
internal temperature of 150°F and flakes easily when
tested with a fork. Remove from skillet and keep
warm. In the same skillet, sauté onion for 5 minutes.
Add bell pepper and sauté for 5 minutes or until crisp
tender. Add tomato and sherry to skillet; cook for 2
minutes more. Add fish and cook until very hot. Serve
with lemon wedges and a crusty sourdough baguette.

Makes 4 servings.
Wine Suggestion

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