- One 4-pound red snapper, cleaned and scaled
- 1 tablespoon salt
- 1 teaspoon Creole Seasoning
- 4 tablespoons (1/2 stick) unsalted butter
- 3 cups chopped yellow onions
- 1 cup chopped green bell peppers
- 1 cup chopped celery
- 1/4 teaspoon cayenne
- 1/4 teaspoon dried thyme
- 3 bay leaves
- 1/2 cup chopped green onions (green and white parts)
- 1 tablespoon chopped garlic
- 3 tablespoons bleached all-purpose flour
- 2 cups seeded and chopped tomatoes
- 2 cups Chicken Stock or
- canned low-sodium chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Emerilís Red Pepper Sauce or other hot pepper sauce
- 1 tablespoon chopped fresh flat-leaf parsley
- Rinse the fish under cold running water to remove any impurities and remaining scales. Put the fish in a large baking dish, and make shallow diagonal 3-inch-long slits on each side of the fish. Season each side with 1/2 teaspoon of the salt and 1/2 teaspoon of the Essence. Refrigerate while you make the sauce.
- Preheat the oven to 300?F.
- Melt the butter in a heavy medium stockpot over medium-high heat. Add the onions, bell peppers, celery, the remaining 2 teaspoons salt, the cayenne, thyme, and bay leaves. Cook, stirring often, until the onions are soft and golden, about 10 minutes. Stir in the green onions and garlic and cook until fragrant, about 1 minute. Stir in the flour and cook, stirring often, without browning the flour, about 2 minutes.
- Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Cook over medium heat for 10 minutes. Add the parsley, then remove the sauce from the heat and let cool for 15 minutes.
- Pour the sauce over the snapper. Bake until the flesh is firm and cooked through, about 1 hour.
- Using two large spoons, loosen the head from the flesh of the fish and remove. Run one spoon down the back of the fish to find the spine. Gently loosen the flesh from the spine and bones, slip a wide serving spatula under the flesh, lift the flesh away from the bones and lay the fillet of fish on a serving platter. Gently pull the fish skeleton away from the bottom fillet and discard. Lift the bottom fillet from the roasting pan and place on the serving platter. Remove and discard the bay leaves, and pour the sauce into a bowl.
- Serve the fish immediately, with the sauce spooned on top.
Red Snapper With Tapenade
Alligator Sauce Piquante
Creole Remoulade Sauce
Pecan Crusted Chicken
Duck And Sausage Etouffee
Roasted Vegetable And Goat Cheese Terrine With Sun Dried Tomato Sauce
Garlic Schmeared Rosemary Roasted Chicken
Roast Flounder Stuffed With Eggplant Corn Bread Dressing
Roasted Pork Loin
Roasted Smothered Scrod With Onion Crisps