Cajun Blackened Red Snapper Fillets with Creole Sauce

Things To Grab

• 2 x 6oz red snapper fillets
• Blackened Seasoning
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 garlic clove chopped
• 1 tblsp chopped onion
• 1/2 teaspoon ground cayenne pepper
• 1 teaspoons black pepper
• 1/2 dried thyme
• 1/2 dried oregano

For the Creole Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large clove garlic, minced
• 1/2 small chopped onion
• 1/2 chopped green pepper
• 1/2 chopped yellow pepper
• 1 chopped celery stick
• 1/2 teaspoon paprika
• Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sweet chilli sauce
• 1 can diced tomatoes
• 150ml chicken stock
• 1 bunch spring onions, sliced, with most of green
• 1 heaping tablespoon tomato paste
• 2 tablespoons butter

Serves 2

Mix the blackened seasoning ingredients together well and place on plate and place the red snapper fillets and roll all over to cover fish. Place, skin side down, in pan and 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.

To make the sauce, heat butter and oil over medium low heat in a medium saucepan. Add chopped garlic, onions, peppers, and celery. Sauté 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. Sauté 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.

Steve’s Serving Suggestions

Fantastic served with little roasted new potatoes in their skins and sweetcorn... Yummy!