|Blackened Red Snapper with Creole Sauce
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.
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.