Blackened Red Snapper with Creole Sauce Recipe

Delicious and spicy, this blackened red snapper is low in saturated fat and full of protein. Blackening is a quick cooking method that creates a charcoal-cooked taste in the comfort of your kitchen.

Ingredients

  • 4 red snapper fillets (4 oz each)
  • 4 Tbsp reduced-calorie trans fat free margarine, melted
  • Blackened Seasoning (see below)
  • Creole Sauce (see below)
  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 3 Tbsp reduced-fat trans fat free margarine
  • 1 Tbsp olive oil
  • 1 large garlic clove, minced
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped yellow or red bell pepper
  • 1/2 cup chopped celery
  • 1/2 tsp paprika
  • 1 1/2 tsp Creole seasoning
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot-pepper sauce
  • 1/4 tsp black pepper
  • 1 1/2 cups diced tomatoes
  • 1 1/2 cups low sodium chicken broth
  • 4 green onions, sliced, with most of green
  • 2 Tbsp tomato paste

Directions

  1. Blackened SeasoningIn a bowl, mix the blackened seasoning ingredients well and funnel into a shaker.
  2. Creole SauceIn a medium saucepan, heat 1 tablespoon margarine and oil over medium low heat. Add garlic, onions, peppers and celery. Sauté vegetables for about 2 minutes, or until just tender. Meanwhile, in a small cup, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot-pepper sauce and black pepper. Stir tomatoes and seasoning mixture into the vegetables. Sauté for 1 minute longer. Add chicken broth and bring to a boil. Stir in the green onions. Simmer, uncovered, for 10 minutes or until the mixture thickens. Stir in the tomato paste until fully blended. Remove from heat and stir in the remaining 2 tablespoons margarine.
  3. SnapperHeat a large skillet over medium heat. Brush red snapper with 2 tablespoons melted margarine; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle 1 tablespoon melted margarine over fillets. Cook for about 4 minutes, or until blackened; turn fillets carefully and drizzle remaining 1 tablespoon margarine over fillets. Cook for 2 to 3 minutes. Serve with Creole sauce.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
177
% Daily Value*
  • Total Fat
    8g
    12%
  • Saturated Fat
    2g
    10%
  • Cholesterol
    2mg
    1%
  • Sodium
    103mg
    4%
  • Total Carbohydrate
    1g
    0%
  • Dietary Fiber
    0
    0%
  • Sugars
  • Protein
    23g
    46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.