Creole Red Snapper

Oh my goodness... this may be one of my favorite fish preparations ever, and so easy!  Very moist and flavorful, but super easy!

Ingredients: (for 8 servings)

  • 3 large filets of red snapper
    • each one takes up a whole dish
  • 2 sticks of butter 
  • 4 cloves of garlic, minced
  • 1 tsp Worcestershire sauce
  • 2 tsp Creole seasoning
  • juice of one large lemon
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped chives
  • 1 cup bread crumbs
  • 2/3 cup freshly grated Parmigiano reggiano  

Written Method:

Begin by preparing your sauce. Into a medium sized sauce pan, melt butter and next seven ingredients together.  These things will then magically transform into a fabulous sauce!  Brush this sauce liberally over both sides of the fish filets.  I like to first do one side...Then flip that side "down" onto a bed of sliced onions or carrots, then brush the other side.  Why on a bed?  Well, the vegetables impart some additional flavor to the fish while it bakes, AND it does a very important job - which is to keep the fish up off of the bottom of the dish so it won't stick!!  Nothing worst than making a beautiful piece of fish that you can't get off of the dish, or that tears apart when you try to unstick it!  My preference is sliced onions (round, like onion steaks), but on this particular day, I didn't have any.

So now, lets make the breadcrumbs.  If you have some Panko bread crumbs, these would be fine to use, but I didn't, so we made breadcrumbs.  Some dried out French bread works great, too. (The drier, the better!)  But like I said, if you don't have any, just make them.  Throw a few pieces of bread in the blender, and let it go!  Mix the breadcrumbs and Parmesan cheese into the remainder of the sauce.  We are going to turn this into a wonderfully seasoned paste that will bake on the top of the fish and create a crust!  

Now, spoon that awesome breadcrumb, cheesy paste onto the top of the filets, distributing it evenly among the fish.  For these big filets, I baked them on 400 degrees F for 30 minutes.  The fish should be opaque and flake easily in the center with a fork.  For smaller fish filets, adjust your cooking time.  Garnish with a little extra fresh chives and thin lemon slices.  Each person can squeeze a little lemon over their portion.  Each of these filets is probably enough for 3 adult portions.  They were HUGE!