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Blackened Red Snapper

Gluten Free Blackened Red Snapper Recipe

               
Blackened Red Snapper
This deliciously spicy red snapper is smothered in a rich Creole sauce and spice blend. Naturally heart-healthy and gluten-free, this enticing seafood recipe is sure to become a family favorite.
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Ingredients
Recipe yields 4 servings
Snapper
4 red snapper fillets (4 oz each)
2 Tbsp unsalted butter, melted
Creole Sauce
3 Tbsp unsalted butter
1 Tbsp olive oil
1 large garlic clove, minced
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper or yellow bell pepper
1/2 cup chopped celery
1/2 tsp paprika
1 1/2 tsp creole seasoning
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1 tsp Worcestershire sauce
1/4 tsp hot sauce
1/4 tsp black pepper
1 1/2 cups diced tomatoes
1 1/2 cups low-sodium chicken broth (gluten free if needed)
4 scallions sliced, with most of the greens
2 Tbsp tomato paste
Blackened Seasoning
2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
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Directions
Snapper
Step 1

Heat a large skillet over medium heat. Brush red snapper with 1 tablespoon melted butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle 1/2 tablespoon melted butter over fillets. Cook for about 4 minutes, or until blackened; turn fillets carefully and drizzle remaining 1/2 tablespoon butter over fillets. Cook for 2 to 3 minutes. Serve with Creole sauce.

Creole Sauce
Step 1

In a medium saucepan, heat 1 tablespoon butter and oil over medium low heat. Add garlic, onions, peppers and celery. Sauté vegetables for about 2 minutes, or until just tender.

Step 2

Meanwhile, in a small cup, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot-pepper sauce and black pepper. Stir tomatoes and seasoning mixture into the vegetables. Sauté for 1 minute longer.

Step 3

Add chicken broth and bring to a boil. Stir in the scallions. Simmer, uncovered, for 10 minutes or until the mixture thickens. Stir in the tomato paste until fully blended. Remove from heat and stir in the remaining 2 tablespoons butter.

Blackened Seasoning
Step 1

In a bowl, mix the blackened seasoning ingredients well and funnel into a shaker.

Time: 45 minutes
Servings: 4
Calories: 177
Make this for: Heart Healthy
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 4 oz fillets, 2 Tbsp creole sauce
Per serving:
calories:177
total fat:8g
sat fat:5g
cholesterol:40mg
sodium:103mg
total carb:1g
fibers:0g
proteins:23g

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Gluten Free Blackened Red Snapper Recipe
Ingredients
Recipe yields 4 servings
Snapper
4 red snapper fillets (4 oz each)
2 Tbsp unsalted butter, melted
Creole Sauce
3 Tbsp unsalted butter
1 Tbsp olive oil
1 large garlic clove, minced
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper or yellow bell pepper
1/2 cup chopped celery
1/2 tsp paprika
1 1/2 tsp creole seasoning
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
1 tsp Worcestershire sauce
1/4 tsp hot sauce
1/4 tsp black pepper
1 1/2 cups diced tomatoes
1 1/2 cups low-sodium chicken broth (gluten free if needed)
4 scallions sliced, with most of the greens
2 Tbsp tomato paste
Blackened Seasoning
2 tsp black pepper
1/4 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp oregano
1/2 tsp thyme
Directions
Step 1

Heat a large skillet over medium heat. Brush red snapper with 1 tablespoon melted butter; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle 1/2 tablespoon melted butter over fillets. Cook for about 4 minutes, or until blackened; turn fillets carefully and drizzle remaining 1/2 tablespoon butter over fillets. Cook for 2 to 3 minutes. Serve with Creole sauce.

Creole Sauce
Step 1

In a medium saucepan, heat 1 tablespoon butter and oil over medium low heat. Add garlic, onions, peppers and celery. Sauté vegetables for about 2 minutes, or until just tender.

Step 2

Meanwhile, in a small cup, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot-pepper sauce and black pepper. Stir tomatoes and seasoning mixture into the vegetables. Sauté for 1 minute longer.

Step 3

Add chicken broth and bring to a boil. Stir in the scallions. Simmer, uncovered, for 10 minutes or until the mixture thickens. Stir in the tomato paste until fully blended. Remove from heat and stir in the remaining 2 tablespoons butter.

Step 1

In a bowl, mix the blackened seasoning ingredients well and funnel into a shaker.

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