Red Snapper - Roasted In A Creole Sauce Recipe

Name: Red Snapper - Roasted In A Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs whole red snapper, cleaned and scaled if needed; 1 tablespoon salt; 1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence; 4 tablespoons unsalted butter; 3 cups yellow onions, chopped; 1 cup green bell pepper, chopped; 1 cup celery, chopped; 1/4 - 1/2 teaspoon cayenne pepper (depending on how spicy you like it); 1/4 teaspoon thyme; 3 bay leaves; 1/2 cup green onion, chopped (green and white parts); 1 1/2 tablespoons garlic, chopped; 3 tablespoons all-purpose flour; 2 cups tomatoes, seeded and chopped; 2 cups chicken stock; 1 teaspoon Worcestershire sauce; 1 -2 teaspoon hot pepper sauce; 1 tablespoon fresh flat-leaf parsley, chopped

Servings: persons

4 lbs whole red snapper, cleaned and scaled if needed
1 tablespoon salt
1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence
4 tablespoons unsalted butter
3 cups yellow onions, chopped
1 cup green bell pepper, chopped
1 cup celery, chopped
1/4 - 1/2 teaspoon cayenne pepper (depending on how spicy you like it)
1/4 teaspoon thyme
3 bay leaves
1/2 cup green onion, chopped (green and white parts)
1 1/2 tablespoons garlic, chopped
3 tablespoons all-purpose flour
2 cups tomatoes, seeded and chopped
2 cups chicken stock
1 teaspoon Worcestershire sauce
1 -2 teaspoon hot pepper sauce
1 tablespoon fresh flat-leaf parsley, chopped

1
Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish. Season each side of the fish with 1/2 teaspoon of salt and 1/2 t of the Creole seasoning. Let the seasoned fish rest in the fridge while you make the sauce.
2
Preheat the oven to 300 degrees F.
3
Melt the butter in a medium stockpot over med-high heat. Add your onions, bell peppers, celery, the remaining 2 t of salt, cayenne, thyme and the bay leaves. Cook, stirring frequently, about 10 minutes - until the onions are soft and golden. Stir in the green onions and garlic and cook for about 1 minute. Stir in the flour and cook, stirring, for about 2 minutes (don't brown the flour).
4
Add the tomatoes, chicken stock, Worcestershire sauce and the pepper sauce. Cook this mixture over medium heat for about 10 minutes. Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.
5
Pour the sauce over the red snapper and bake it for about 1 hour, until the flesh if firm and cooked through (if you are using smaller fish filets, you will have to adjust the time down).
6
Loosen the head from the fish and remove. Run a spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and the bones, slipping a wide spatula under the flesh, lift the flesh away from the gones and lay the filet of fish on a serving plate. Gently pull the fish skeleton away from the bottom filet and discard. Lift the bottom filet from the roasting pan and put on the serving plate. Remove and discard the bay leaves and pour the sauce into a bowl for serving.
7
Serve the fish with the sauce spooned over the top!

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 lbs whole red snapper, cleaned and scaled if needed, 1 tablespoon salt, 1 teaspoon creole seasoning or 1 teaspoon Emeril's Original Essence, 4 tablespoons unsalted butter, and more.

Yes, Red Snapper - Roasted In A Creole Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper - Roasted In A Creole Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions