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Blackened Red Snapper with Creole Sauce Recipe

Delicious and spicy, this blackened red snapper is low in saturated fat and full of protein. Blackening is a quick cooking method that creates a charcoal-cooked taste in the comfort of your kitchen.

 
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Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe

Yield: 4 servings

Blackened Red Snapper with Creole Sauce Recipe

  • 4 red snapper fillets, (4 oz each)

  • 4 Tbsp reduced calorie trans fat free margarine (melted)

  • Blackened Seasoning (see below)

  • Creole Sauce (see below)

    • Blackened Seasoning

  • 2 tsp black pepper

  • 1/4 tsp cayenne pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp paprika

  • 1/2 tsp oregano

  • 1/2 tsp thyme

    • Creole Sauce

  • 3 Tbsp reduced fat trans fat free margarine, divided

  • 1 Tbsp olive oil

  • 1 large clove garlic, minced

  • 1/4 cup chopped onions

  • 1/4 cup chopped green bell pepper

  • 1/4 cup chopped yellow or red bell pepper

  • 1/2 cup chopped celery

  • 1/2 tsp paprika

  • 1 1/2 tsp Creole seasoning

  • 1/2 tsp thyme

  • 1/2 tsp oregano

  • 1/2 tsp basil

  • 1 tsp Worcestershire sauce

  • 1/4 tsp hot pepper sauce

  • 1/4 tsp freshly ground pepper

  • 1 1/2 cups diced tomatoes

  • 1 1/2 cups low sodium chicken broth

  • 4 green onions, sliced, with most of green

  • 2 Tbsp tomato paste

    • Blackened Seasoning

    Mix the blackened seasoning ingredients well and funnel into a shaker.

    Creole Sauce

    Heat 1 Tbs. margarine and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté vegetables for about 2 minutes, until just tender. Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup. Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer. Add chicken broth and bring to a boil. Stir in the sliced green onions. Continue to simmer, uncovered, for 10 minutes. The mixture will thicken. Stir in the tomato paste until fully blended. Remove from heat and stir in the 2 tablespoons margarine.

    Snapper

    Heat a large skillet over medium heat. Brush red snapper with melted margarine; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle a little more margarine over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of margarine. Cook for another 2 to 3 minutes. Serve alone or with Creole sauce.

    Serving is 4 oz filet and 2 Tbsp Creole sauce

    Nutrition facts (per serving): Calories: 177; Fat: 8g; Saturated Fat: 2g; Cholesterol: 2mg; Sodium: 103mg; Carbohydrates: 1g; Fiber: 0; Protein: 23g

      Last Reviewed: February 2010
     
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