Red snapper with Creole sauce
Deborah Dana
A rich filet of red snapper with a creole sauce made with tomato, herbs, onion, garlic and 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
  • 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 brown the garlic, onion and pepper for 4-5 minutes.
  • Add the basil, oregano, thyme and chili and cook for 2 more minutes.
  • Add the tomatoes and let the sauce begin to boil. Lower the heat and cook for 15 minutes.
  • Add the English sauce, and the sugar.
  • Season the fish fillets with salt and pepper.
  • Heat 2 tablespoon of olive oil in a skillet over medium heat and cook the steaks 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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