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Baked Redfish Or Red Snapper Creole

American.Kitchen's picture
Baked Redfish Or Red Snapper Creole has an amazing taste. Baked Redfish Or Red Snapper Creole gets its taste from seafood mixed white bread and pepper. Baked Redfish Or Red Snapper Creole is inspired by many food chains around the world.
  Shrimp 1 Pound (Fresh Or Frozen)
  Fresh oysters 1 Pint, chopped
  Onion 1 Large, chopped fine
  Chopped celery 1 Tablespoon
  Garlic 2 Clove (10 gm), chopped fine
  Thyme sprig 1
  Lard 1 Tablespoon
  Salt 3⁄4 Teaspoon
  White bread slice 6
  Black pepper 1⁄4 Teaspoon
  Green pepper 1 Small, chopped fine
  Bay leaf 1
  Fresh parsley 1 Tablespoon

Shell and clean the shrimp and cut into small pieces.
Put the onion and garlic in a frying pan with the lard, and brown for 15 minutes over a low flame.
Add the shrimp and saute for 10 minutes.
Dampen the bread and mash it, add to the onions and shrimp, and add the finely chopped green pepper, parsley, oysters, celery, thyme, salt and pepper, and bay leaf. (Do not overdo the green pepper; 1 tablespoonful is ample.)
Simmer for 10 minutes, stirring constantly.
Place the stuffing inside the fish and sew up the opening with a needle and thread or fasten with skewers.
Preparation of the Creole Sauce in which the fish will bake is next.

Recipe Summary

Difficulty Level: 
South American

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1493 Calories from Fat 326

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 10.1 g50.4%

Trans Fat 0 g

Cholesterol 943.7 mg314.6%

Sodium 3332.7 mg138.9%

Total Carbohydrates 131 g43.6%

Dietary Fiber 11 g44.2%

Sugars 15.5 g

Protein 151 g302%

Vitamin A 77.8% Vitamin C 263.9%

Calcium 42.1% Iron 214.7%

*Based on a 2000 Calorie diet

Baked Redfish Or Red Snapper Creole Recipe