Red Snapper with Creole Sauce
A delicious red snapper fillet with a creole sauce made from tomatoes, herbs, onion, garlic, and bell pepper.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 1 red bell pepper, finely chopped
- 1 red onion, finely chopped
- 1 tablespoon garlic
- 4 tablespoons olive oil
- 1 tablespoon basil
- 1 tablespoon ground oregano
- 1 tablespoon thyme, ground
- 1 tablespoon red chili flake
- 3 cups canned tomatoes, canned chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 4 red snapper
- pepper
Preparation
30 mins
0 mins
Medium
- In a large skillet over medium heat, heat 2 tablespoons of olive oil and sauté the garlic, onion, and bell pepper for 4-5 minutes.
- Add the basil, oregano, thyme, and chili and cook for 2 more minutes.
- Add the tomatoes and allow the sauce to come to a boil. Lower the heat and cook for 15 minutes.
- Add the Worcestershire sauce and sugar.
- Season the fish fillets with salt and pepper.
- Heat 2 tablespoons of olive oil in a skillet over medium heat and cook the fillets for approximately 4-5 minutes on each side.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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