Side Pannel
Roasted Snapper in a Creole Sauce
Roasted Snapper in a Creole Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 2 tb Olive oil
- 1 c Chopped onions
- 1/2 c Chopped celery
- 1/2 c Chopped green bell peppers
- 2 tb Chopped garlic
- 2 c Peeled; seeded, chopped
- -Italian plum tomatoes
- 1/4 c Chopped basil leaves
- 1 tb Chopped fresh oregano leaves
- 2 ts Chopped fresh thyme leaves
- Emeril's Essence; see * Note
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
- Cayenne pepper; to taste
- 2 ts Worcestershire sauce
- 3 c Chicken stock
- 1/2 c Chopped green onions
- 8 tb Butter; at room temperature
- 2 American red snappers - (2
- -to 4 lbs); scaled and
- -gutted
Directions
* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the oven to 400 degrees.
In a saucepan, with a lid, over medium heat, add the oil. When the oil is
hot, add the onions, celery, and green peppers. Saute the vegetables for 2
to 3 minutes or until the vegetables start to wilt. Stir in the garlic,
tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables
with Emeril's Essence, salt, pepper and cayenne. Stir in the Worcestershire
sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook
for 12 minutes, covered, stirring occasionally. Stir in the green onions
and stir in 7 tablespoons of the butter.
Grease a large baking dish with the remaining butter. With a sharp paring
knife, score the skin of the snapper, in three one inch intervals, to
prevent the skin from buckling. Season the snappers with olive oil, salt
and pepper. Place the snapper in the Creole Sauce and place in the oven.
Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove
from the oven and serve the fish with rice.
this collection.
Preheat the oven to 400 degrees.
In a saucepan, with a lid, over medium heat, add the oil. When the oil is
hot, add the onions, celery, and green peppers. Saute the vegetables for 2
to 3 minutes or until the vegetables start to wilt. Stir in the garlic,
tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables
with Emeril's Essence, salt, pepper and cayenne. Stir in the Worcestershire
sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook
for 12 minutes, covered, stirring occasionally. Stir in the green onions
and stir in 7 tablespoons of the butter.
Grease a large baking dish with the remaining butter. With a sharp paring
knife, score the skin of the snapper, in three one inch intervals, to
prevent the skin from buckling. Season the snappers with olive oil, salt
and pepper. Place the snapper in the Creole Sauce and place in the oven.
Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove
from the oven and serve the fish with rice.
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