Try this Roasted Snapper in a Creole Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Snapper in a Creole Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Garlic chopped; 1/4 c basil leaves Chopped; 1/2 c Celery chopped; 1 tb fresh oregano leaves Chopped; 1/2 c green bell peppers Chopped; 2 ts fresh thyme leaves Chopped; 2 ts Worcestershire Sauce; 8 tb Butter at room temperature; 3 c Chicken Stock; 1/2 c Green Onions chopped; 2 tb olive oil; Salt to taste; 2 c ? Peeled, seeded, chopped; Black Pepper freshly ground; Cayenne pepper to taste; 2 red snappers; 1 c Onions chopped

Find the most delicious recipes here

INGREDIENTS

2 tb Garlic ; chopped
1/4 c basil leaves ; Chopped
1/2 c Celery ; chopped
1 tb fresh oregano leaves ; Chopped
1/2 c green bell peppers ; Chopped
2 ts fresh thyme leaves ; Chopped
2 ts Worcestershire Sauce
8 tb Butter ; at room temperature
3 c Chicken Stock
1/2 c Green Onions ; chopped
2 tb olive oil
Salt ; to taste
2 c ? ; Peeled, seeded, chopped
Black Pepper ; freshly ground
Cayenne pepper ; to taste
2 red snappers
1 c Onions ; chopped

Servings

INSTRUCTIONS

* Note: See the "Emerils Essence Information" recipe which is included in this collection. Preheat the oven to 400 degrees. In a saucepan, with a lid, over medium heat, add the oil. When the oil is hot, add the onions, celery, and green peppers. Saute the vegetables for 2 to 3 minutes or until the vegetables start to wilt. Stir in the garlic, tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables with Emerils Essence, salt, pepper and cayenne. Stir in the Worcestershire sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook for 12 minutes, covered, stirring occasionally. Stir in the green onions and stir in 7 tablespoons of the butter. Grease a large baking dish with the remaining butter. With a sharp paring knife, score the skin of the snapper, in three one inch intervals, to prevent the skin from buckling. Season the snappers with olive oil, salt and pepper. Place the snapper in the Creole Sauce and place in the oven. Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove from the oven and serve the fish with rice. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-10-1997 Recipe by: Emeril Lagasse

NOTES

Alert editor

Roasted Snapper in a Creole Sauce

2 tb Garlic chopped
1/4 c basil leaves Chopped
1/2 c Celery chopped
1 tb fresh oregano leaves Chopped
1/2 c green bell peppers Chopped
2 ts fresh thyme leaves Chopped
2 ts Worcestershire Sauce
8 tb Butter at room temperature
3 c Chicken Stock
1/2 c Green Onions chopped
2 tb olive oil
 Salt to taste
2 c ? Peeled, seeded, chopped
 Black Pepper freshly ground
 Cayenne pepper to taste
2 red snappers
1 c Onions chopped

* Note: See the "Emerils Essence Information" recipe which is included in  this collection.    Preheat the oven to 400 degrees.    In a saucepan, with a lid, over medium heat, add the oil. When the oil is  hot, add the onions, celery, and green peppers. Saute the vegetables for 2  to 3 minutes or until the vegetables start to wilt. Stir in the garlic,  tomatoes, and herbs. Continue to saute for 1 minute. Season the vegetables  with Emerils Essence, salt, pepper and cayenne. Stir in the Worcestershire  sauce and stock. Bring the liquid to a boil and reduce to a simmer. Cook  for 12 minutes, covered, stirring occasionally. Stir in the green onions  and stir in 7 tablespoons of the butter.    Grease a large baking dish with the remaining butter. With a sharp paring  knife, score the skin of the snapper, in three one inch intervals, to  prevent the skin from buckling. Season the snappers with olive oil, salt  and pepper. Place the snapper in the Creole Sauce and place in the oven.  Roast the snapper for 10 to 12 minutes or until the flesh is flaky. Remove  from the oven and serve the fish with rice.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A52 broadcast 10-27-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    11-10-1997    Recipe by: Emeril Lagasse

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (582g)
Recipe Makes: 4

Calories: 495
Calories from Fat: 277 (56%)

Amt Per Serving		% DV

	Total Fat 30.8g	41 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 2.4g
Cholesterol 114.4mg		35 %
Sodium 788.3mg		27 %
Potassium 1038.1mg		27 %
Total Carbohydrate 20.1g		6 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 18.4g
Protein 34g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 495

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe