Red Snapper Roasted In A Creole Sauce

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This recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an emeril lagasse recipe

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Steps

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Put the fish in a baking dish and make shallow diagonal 3 inch long cuts on each side of the fish.

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Season each side of the fish with 1 / 2 teaspoon of salt and 1 / 2 t of the creole seasoning.

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Let the seasoned fish rest in the fridge while you make the sauce.

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Preheat the oven to 300 degrees f.

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Melt the butter in a medium stockpot over med-high heat.

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Add your onions , bell peppers , celery , the remaining 2 t of salt , cayenne , thyme and the bay leaves.

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Cook , stirring frequently , about 10 minutes - until the onions are soft and golden.

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Stir in the green onions and garlic and cook for about 1 minute.

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Stir in the flour and cook , stirring , for about 2 minutes.

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Add the tomatoes , chicken stock , worcestershire sauce and the pepper sauce.

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Cook this mixture over medium heat for about 10 minutes.

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Add the parsley and then remove the sauce from the heat and let cool for about 15 minutes.

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Pour the sauce over the red snapper and bake it for about 1 hour , until the flesh if firm.

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Ingredients

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red snapper, salt, creole seasoning, unsalted butter, yellow onions, green bell pepper, celery, cayenne pepper, thyme, bay leaves, green onion, garlic, all-purpose flour, tomatoes, chicken stock, worcestershire sauce, hot pepper sauce, fresh flat-leaf parsley