This Snapper Sauce Creole is a quintessential New Orleans dish that balances bright acidity with deep, aromatic spices. The recipe features a robust sauce made from sauted aromatics, ripe tomatoes, briny capers, and pitted olives, seasoned with the “holy trinity” of Creole cooking plus allspice and cloves for warmth. The red snapper bakes gently in this flavorful bath, absorbing the savory notes while remaining moist and flaky. It is an elegant yet approachable weeknight dinner that feels special enough for guests. Serve with crusty bread to soak up the delicious sauce, or alongside rice and greens for a complete meal. The combination of sweet tomatoes, tangy capers, and spicy chili powder creates a complex flavor profile that defines Southern coastal cuisine.
Snapper Sauce Creole
Description
This Snapper Sauce Creole is a quintessential New Orleans dish that balances bright acidity with deep, aromatic spices. The recipe features a robust sauce made from sauted aromatics, ripe tomatoes, briny capers, and pitted olives, seasoned with the "holy trinity" of Creole cooking plus allspice and cloves for warmth. The red snapper bakes gently in this flavorful bath, absorbing the savory notes while remaining moist and flaky. It is an elegant yet approachable weeknight dinner that feels special enough for guests. Serve with crusty bread to soak up the delicious sauce, or alongside rice and greens for a complete meal. The combination of sweet tomatoes, tangy capers, and spicy chili powder creates a complex flavor profile that defines Southern coastal cuisine.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Clean and prepare the red snapper, removing scales and guts if necessary. Pat dry with paper towels.
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Heat olive oil in a large skillet over medium-high heat.
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Add the minced garlic, chopped onion, and bell pepper to the skillet. Saut until softened and lightly browned, about 5-7 minutes.
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Stir in the capers, chili powder, salt, ground cloves, allspice, black pepper, pitted olives, and chopped tomatoes.
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Simmer the sauce mixture for 5 minutes to allow flavors to meld and tomatoes to break down slightly.
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Place the prepared snapper in a large baking dish or pan.
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Brush the entire fish with melted butter or margarine.
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Spoon the hot Creole sauce evenly over and around the fish in the baking dish.
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Bake in the preheated oven for 35 minutes, or until the fish is opaque and flakes easily with a fork.
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Baste the fish with the pan juices 2 or 3 times during baking to keep it moist.
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Remove from oven and let rest for 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 27.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 4963.3mg207%
- Total Carbohydrate 5.6g2%
- Dietary Fiber 2.1g9%
- Sugars 2.0g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
