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Blackened Red Snapper with Creole Sauce Print Email


Serve this with or without the Creole sauce, or use your own sauce. Also great with Striped Bass, tilapia or other firm whitefish fillets.

4 red snapper fillets, about 6 to 8 ounces each
3 to 4 TBS melted butter
Seafood Blackening Seasoning to taste
Creole Sauce* - optional

Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serves 4 with or without Creole sauce, pair with steamed rice and veggies.


*Creole Sauce

1 TBS butter
1 TBS olive oil
1 large clove garlic, minced
1/4 cup chopped onions, about 1/2 medium onion
1/4 cup chopped green bell pepper
1/4 cup chopped yellow or red bell pepper
1/2 cup chopped celery
1/2 tsp paprika
1 1/2 tsp Creole seasoning
1/2 tsp dried leaf thyme
1/2 tsp dried leaf oregano
1/2 tsp dried leaf basil
1 tsp Worcestershire sauce
1/4 tsp hot pepper sauce
1/4 tsp freshly ground pepper
1 can (14.5 ounces each) diced tomatoes with juice
1 can (approx. 1 2/3 cups) chicken broth
4 green onions, sliced, with most of green
1 heaping TBS tomato paste
2 TBS butter

Heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 2 minutes to soften lightly.

Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup. Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.

Add chicken stock and tomato paste and bring to a boil. Stir in the sliced green onions. Continue to simmer, uncovered, for 10 minutes to reduce and concentrate flavors – stirring regularly. Remove from heat, stir in the 2 TBS butter and serve over seafood, chicken or pork.
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