The Red Snapper found in the Gulf of Mexico and the southeastern Atlantic coast of the United States is a salt water fish. Very tasty when grilled, baked or fried.
Your family will love the spicy flavors without the heat. Very easy to make, it taste good and it's good for you.
This dish represents a fusion of Spanish, African, and Caribbean cuisines: Creole food with its French/Portuguese influence, has a more refined and subtler flavor, and Cajun food with its French influence, highly spiced and pungent and Criollo cuisine with its Latin influences.
Ingredients:
1/4 cup extra virgin olive oil (can substitute canola or vegetable oil)
1/4 cup all purpose flour
1/2 cup celery, julienne
1/2 cup green bell peppers, julienne
1/2 cup onions, sliced
5 cloves garlic, chopped
1 cup chicken stock (Swanson chicken broth)
1 cup beef broth (Swanson beef broth)
2 cups seeded tomatoes wedges ( or 16 ounce cans dice tomatoes)
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1 bay leaf
Juice of 1 lime
Juice of 1 lemon
In a large skillet, heat the oil to hot and add flour. Continue to cook flour until brown, stirring so as not to burn.
Add chicken and beef broth and whisk until smooth.
Add the celery, green peppers, onions, garlic, tomatoes, salt, black pepper, cayenne pepper, thyme and bay leaf. Squeeze lime and lemon juice into mixture and simmer on low heat for 30 minutes.
Ingredients:
4 to 6 Red Snapper fillets (2 to 3 pounds)
Salt and pepper to taste
2 cups of buttermilk
Preparation:
Place Red Snapper in shallow pan and sprinkle with salt and pepper.
Pour buttermilk over all. Place in the refrigerator until ready to use.
Ingredients:
1/2 cup extra virgin olive oil (can substitute canola or vegetable oil)
1 cup all purpose cornmeal
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon powdered white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Place all ingredients in a bowl and mix well. Dredge both sides of the fish fillet, shaking off excess breading.
In a large skillet bring oil to hot, 350°F and fry fish fillets for 5 minutes on both sides until fish flakes with fork. Remove and place on plate with paper towels to drain.
Service Platting
Place each fish fillet on center of plate and ladle Creole sauce over fish, Squeeze lime juice over dish and garnish with fresh basil, cilantro or parsley sprigs.
Tips
Grill Red Snapper coated with lime-butter and serve Creole sauce over top.
Add uncooked Red Snapper to Creole sauce and simmer on low heat for 30 minutes, remove fish fillets and ladle sauce over top.
Cut Red Snapper into cubes, add to Creole sauce with shrimp, scallops and cooked chicken pieces. Ladle over rice or pasta.
T
Good list.
Easy to follow list. thank you. h5
Sounds spicy and delicious! H5
select one here...