Chili Pepper Red Snapper With Cajun Cream Sauce Food

FRIED SNAPPER WITH CREOLE SAUCE

Steps:

• Prepare the sauce: In a large skillet, heat the olive oil over medium until shimmering. Add the onions, red and green bell peppers and garlic, and cook, stirring occasionally, until fragrant and just starting to brown, about 7 minutes.
• Stir in the tomato sauce, thyme and 1 3/4 cups water; bring to a boil over high.
• Stir in the white vinegar and seasoning salt, reduce the temperature to medium-low and simmer for 10 minutes. Season to taste with salt and pepper. Cover and keep warm.
• Meanwhile, prepare the fish: Heat the vegetable oil in a large frying pan over medium. On a large plate, mix the flour and seasoning salt with a fork.
• Pat the snapper fillets dry using paper towels, and season 2 fillets with salt and pepper before dipping them into the flour mixture until coated on both sides.
• Once the oil is shimmering, gently lay the floured fillets in the hot oil, skin-side down, and cook until skin is crispy, 3 to 4 minutes. Using a fish spatula, carefully flip fillets and cook for an additional 2 to 3 minutes, until cooked through.
• Transfer the fish to a large paper-towel-lined plate. Cover loosely with foil and repeat with the remaining fillets.
• Divide fish among plates, skin side up, and top with the Creole sauce. Serve immediately, passing hot sauce at the table.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil.
• Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture.
• Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it.
• Drizzle half of the remaining butter-oil mixture on one side of fish fillets.
• Place fillets butter side down in pan.
• Cook over a high heat until the fish is deeply browned, about 5 minutes.
• Drizzle remaining butter-mixture over the fish and flip the fish over.
• Cook until fish is browned and flakes when tested with a fork, about 5 minutes more.
• Season to taste with salt.

CAJUN RED SNAPPER

Steps:

• On a large piece of wax paper, mix together paprika, cayenne pepper, black pepper, onion powder, thyme, basil, garlic powder, and oregano.
• In a small saucepan, over medium heat, melt butter or margarine with oil. Brush both sides of the snapper filets with the butter mixture, reserve the remaining butter mixture. Coat both sides of the filets with the seasoning-mixture.
• Heat a large cast-iron skillet over high heat until a drop of water sizzles on it. Drizzle half of the remaining butter-oil mixture on one side of fish fillets. Place fillets butter side down in pan. Cook over a high heat until the fish is deeply browned, about 5 minutes. Drizzle remaining butter-mixture over the fish and flip the fish over. Cook until fish is browned and flakes when tested with a fork, about 5 minutes more. Season to taste with salt.