Creole Red Snapper
- Active Time 20m
- Total Time 20m
Makes 4 servings
Club Med I is the world's largest sailboat, over 600 feet of luxury, designed to take guests to the islands of their fantasies. At lunchtime the kitchen offers specialties from the local cuisine. The following red snapper recipe was presented near the Carribean Island of Barbados.
- 4 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup chopped scallions
- 2 1/2 teaspoons finely chopped garlic
- 1 cup chopped tomatoes, fresh or canned with juice
- 1 lemon, peeled, seeded and chopped
- 16 small pitted whole olives
- Pinch of saffron
- 4 red snapper fillets, skin on
- Juice of 1/2 lemon
- Salt and ground pepper
- Fresh dill, for garnish (optional)
Put the vegetable oil in a saute pan. Over medium heat saute the onion, pepper and scallions until the pepper loses its raw green color, about 5 minutes.
Add the garlic and saute for 1 minute.
Add the tomatoes and cook for another minute.
Add the lemon, olives and saffron, crushing the saffron between your fingers before you add it, in order to bring out the flavor. Stir and cook for 5 minutes.
Put the fish fillets, flesh side down, into the pan. Cook for 3 minutes.
Turn fish over carefully, using a spatula or two, and sprinkle with lemon juice, salt and pepper, to taste.
Cover and continue to cook until desired doneness, approximately 3 more minutes.
Carefully remove from the pan, and garnish with fresh dill if desired.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
392 calories; 18g total fat; 81mg cholesterol; 260mg sodium; 10g carbohydrates; 2g fiber; 46g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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