Roasted Snapper in a Creole Sauce

Yield:
4 servings
Level:
Easy
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell peppers
  • 2 tablespoons chopped garlic
  • 2 cups peeled, seeded and chopped Italian plum tomatoes
  • 1/4 cup chopped basil leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 2 teaspoons chopped fresh thyme leaves
  • Essence, recipe follows
  • Salt and black pepper
  • Cayenne
  • 2 teaspoons Worcestershire sauce
  • 3 cups chicken stock
  • 1/2 cup chopped green onions
  • 8 tablespoons butter, at room temperature
  • 2 American red snappers, about 2 to 4 pounds each, scaled and gutted
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions

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 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.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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