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Deborah

Deborah Dana
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Recipe

Red snapper with Creole sauce

30 mins
Half
4
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A rich filet of red snapper with a creole sauce made with tomato, herbs, onion, garlic and pepper.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1 red 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 tomato, canned
  • 1 tablespoon English sauce
  • 1 tablespoon brown sugar
  • 4 red snapper
  • to taste black pepper

Preparation

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.

PRESENTATION

Serve each fish fillet with 1/2 cup of the creole sauce and serve with rice and / or salad.

TIPS

Each serving has 280 calories and contains 22 grams of protein.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
84.9
kcal
4.25%
Carbohydrate, by difference
4.7
g
1.57%
Protein
9.6
g
19.2%
Total lipid (fat)
3.2
g
4.92%
100
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Provided by USDA
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