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.
Recipe yields 4 servings
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.
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.
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.
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.
In a bowl, mix the blackened seasoning ingredients well and funnel into a shaker.