Blackened Red Snapper with Creole Sauce

Serves: 4

Ingredients:

4 red snapper fillets, about 6 to 8 ounces each

3 to 4 tablespoons melted butter

Blackened Seasoning:

1 heaping tablespoon paprika

2 teaspoons salt

1 heaping teaspoon garlic powder

1 heaping teaspoon onion powder

1/4 to 1/2 teaspoon ground cayenne pepper

2 teaspoons black pepper

1/2 teaspoon leaf thyme

1/2 teaspoon leaf oregano

Creole Sauce (recipe below)

Directions:

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

Heat a large skillet over medium heat. Brush red snapper fillets all over with butter; sprinkle with blackened seasoning.

Place, skin side down, in hot skillet; drizzle a little more butter over each fillet. Cook for about 4 minutes, until blackened; turn fillets carefully and drizzle with another small amount of butter. Cook for another 2 to 3 minutes. Serve with Creole Sauce (recipe below) or as is, with rice and a green vegetable.

Creole Sauce

Makes 2 to 3 cups

Ingredients:

1 Tablespoon butter

1 tablespoon olive oil

1 large clove garlic, minced

1/4 cup chopped onions, about 1/2 medium onion

1/4 cup chopped green bell pepper

1/4 cup chopped yellow or red bell pepper

1/2 cup chopped celery

1/2 teaspoon paprika

1-1/2 teaspoons creole seasoning

1/2 teaspoon dried leaf thyme

1/2 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1/4 teaspoon freshly ground pepper

1 can (14.5 ounces each) diced tomatoes with juice

1 can (approx. 1-2/3 cups) chicken broth

4 green onions, sliced, with most of green

1 heaping tablespoon tomato paste

2 tablespoons butter

Directions:

Heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Saute 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. Saute for 1 minute longer. Add chicken stock and bring to a boil. Stir in the sliced green onions. Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away. Stir in the tomato paste until blended in. Remove from heat and stir in the 2 tablespoons butter.

Serve with fish, seafood, chicken, or other meat.

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