New Orleans Baked Stuffed Red Snapper with Creole Sauce
Transport your taste buds straight to the heart of the Big Easy with this New Orleans Baked Stuffed Red Snapper with Creole Sauce. This show-stopping dish features a tender, flaky whole red snapper, stuffed with a flavorful medley of breadcrumbs, sautéed vegetables, and Creole seasoning, and baked to perfection. The star of the dish is the zesty homemade Creole sauce, brimming with the tang of fresh tomatoes, a hint of white wine, and a bold kick of hot sauce and thyme. Perfectly balanced with citrusy lemon slices and aromatic garlic, this recipe is irresistible. Ideal for dinner parties or a special family meal, serve this masterpiece over rice or alongside crusty French bread for a true taste of Louisiana. Keywords: baked stuffed red snapper, New Orleans Creole sauce, seafood dinner, Louisiana recipe, Creole cuisine.
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Recipe Information
Ingredients
- 1 4-5 pound fish (cleaned and scaled) whole red snapper
- 2 tablespoons olive oil
- 1 lemon
- 3 garlic cloves
- 1 medium onion (finely chopped)
- 2 stalks celery (finely chopped)
- 1 medium green bell pepper (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1.5 teaspoons Creole seasoning
- 1 cup breadcrumbs
- 3 tablespoons butter
- 4 plum tomatoes (peeled and chopped)
- 2 tablespoons tomato paste
- 0.5 cup chicken broth
- 0.25 cup white wine
- 1 teaspoon (adjust to taste) hot sauce
- 0.5 teaspoon dried thyme
- 1 bay leaf
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper and grease lightly with olive oil.
Rinse the red snapper under cold water and pat dry with paper towels. Score the fish on both sides with 2-3 shallow cuts. Season inside and out with 1 teaspoon of Creole seasoning.
Slice the lemon into thin rounds and place a few inside the cavity of the fish along with 2 minced garlic cloves. Set aside.
In a skillet over medium heat, melt 2 tablespoons of butter. Add chopped onion, celery, and green bell pepper, and sauté for 5 minutes until softened.
Stir in the breadcrumbs, fresh parsley, and 0.5 teaspoon of Creole seasoning. Cook for another 2 minutes until the mixture is well combined. Remove from heat and let cool slightly.
Stuff the cavity of the fish with the breadcrumb mixture, pressing gently to ensure it's packed inside. Drizzle the outside of the fish with olive oil.
Carefully place the stuffed red snapper on the prepared baking sheet. Bake for 30-35 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the Creole sauce. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the remaining minced garlic and cook for 1 minute until fragrant.
Add the chopped tomatoes, tomato paste, chicken broth, white wine, hot sauce, thyme, and the bay leaf. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
Remove the bay leaf and adjust seasoning with salt and pepper, as needed.
Once the fish is done, transfer it to a serving platter. Spoon the Creole sauce generously over the fish or serve it on the side.
Garnish with additional parsley if desired, and serve hot with rice or crusty French bread.
Nutrition Facts
Calories |
816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 8.1 g | ||
| Protein | 111.2 g | 222% | |
| Vitamin D | 15.1 mcg | 76% | |
| Calcium | 192 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
