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Red Snapper Creole

Ingredients
  Bacon strips 2
  Butter 2 Tablespoon
  Onion 1 Small, minced
  Green onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Celery stalk 1 , chopped
  Sliced mushrooms 2⁄3 Cup (10.67 tbs)
  Tomato paste 3 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Lemon juice 1 Tablespoon
  Brandy 2 Tablespoon
  Freshly ground pepper To Taste
  Red snapper fillet 1 Pound (1 Piece)
  Salt To Taste
Directions

GETTING READY
1. Season the plank
2. Preheat the plank to 350 degrees

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3. In a large skillet, fry the bacon till crisp
4. set the bacon aside to drain
5. when cook crumble and seta side
6. Wipe down the skillet and add butter, onion, green onion, garlic, celery and mushrooms.
7. Sauté till tender
8. Add the tomato paste, Worcestershire sauce, lemon juice and crumbled bacon.
9. Bring to a boil and let simmer for a few minutes
10. Add in the brandy, salt and pepper
11. Place the fillets into the oval of the preheated plank.
12. Pour sauce over fillets and bake for 30 minutes.

SERVING
13. Serve hot immediately

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Dry Curry
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
2

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