Creole Red Snapper

Creole Red Snapper Photo: Oxmoor House


  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
  • 2 teaspoons low-sodium Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Dash of hot sauce
  • 4 (6-ounce) red snapper fillets
  • Fresh basil sprigs (optional)


Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

Garnish with basil sprigs, if desired, and serve immediately.

  • Yield: 4 servings (serving size: 1 fillet and 1/4 of tomato mixture)

Nutritional Information

Calories per serving: 228
Caloriesfromfat per serving: 0.0%
Fat per serving: 5.8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 36.1g
Carbohydrate per serving: 6.5g
Fiber per serving: 1.4g
Cholesterol per serving: 63mg
Iron per serving: 0.0mg
Sodium per serving: 269mg
Calcium per serving: 0.0mg

Good to Know

Like many other fish, the red snapper is high in omega-3 fatty acids and low in saturated fat. Serve with a multi-grain roll.
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