Creole Red Snapper

Creole Red Snapper
Photo by Oxmoor House


  • Fresh basil sprigs (optional)
  • ¼ teaspoon freshly ground black pepper
  • Dash of hot sauce
  • 1 garlic clove, minced
  • 2 teaspoons red wine vinegar
  • ½ teaspoon dried basil
  • ¼ cup chopped green bell pepper
  • + 6 more ingredients
    • 4 (6-ounce) red snapper fillets
    • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • 2 teaspoons low-sodium Worcestershire sauce
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • ¼ cup chopped onion

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes e...

View full recipe at My Recipes


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