Red Snapper Louisiana

"Louisiana is famous for it's seafood. Full-flavored and delicious, this dish is from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
1hr
Ingredients:
10
Serves:
8-10
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ingredients

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directions

  • Cook onions, peppers, mushrooms and garlic in olive oil for a few minutes; add tomatoes and cook over medium low heat for 30 minutes.
  • Add saffron.
  • Arrange fish in a buttered baking dish.
  • Pour wine over fish and season very lightly with salt and pepper.
  • Add sauce and bake for 30 minutes in a 350F oven.
  • Garnish with parsley.

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Reviews

  1. sowulu
    First time I've cooked snapper and I used this recipe. Absolutely divine! Rather than just green pepper, I also used red and yellow. I substituted cherry tomatoes for normal ones (it's all I had in the house :D). I didn't use mushrooms, and I added a small bit of ginger and 1 habanero chilli (just because I put them in everything!) and I also used cilantro in addition to the parsley. The type of wine used will make a BIG difference to the flavour of this dish - I used a fairly full-bodied Pinot Grigio. Also, go easy on the saffron - one spring is definitely enough! I put a bit more in and it was too much. I will most assuredly be cooking this one again. Thanks for posting Molly!
     
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