Creole Red Snapper

Ingredients

• 4 red snapper fillets
• 2 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• ½ cup seafood or chicken broth
• 2 tsp Creole seasoning
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 1 tsp Worcestershire sauce
• 1 bay leaf
• Salt and pepper
• Green onions and parsley

Method

1. 1

   Season snapper lightly with Creole seasoning.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear snapper for approximately 2 minutes per side. Remove and set aside.

3. 3

   Reduce heat to medium and add remaining oil and butter.

4. 4

   Add onion, bell pepper, and celery—the classic Creole holy trinity—and sauté for 5–6 minutes.

5. 5

   Add garlic and cook for 30 seconds.

6. 6

   Stir in tomatoes, broth, Creole seasoning, paprika, thyme, Worcestershire, and bay leaf.

7. 7

   Simmer uncovered for approximately 10 minutes so the flavors develop and the sauce thickens slightly.

8. 8

   Nestle the snapper into the sauce. Cover and gently simmer for another 5–8 minutes, depending on thickness, until cooked through.

9. 9

   Discard the bay leaf and finish with green onions and parsley. Serve over rice.