Roasted Snapper in a Creole Sauce
| Yield: | 4 Servings |
| Categories: | Main Dishes, Fish |
| 2 | tb | Olive oil |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| 1/2 | c | Chopped green bell peppers |
| 2 | tb | Chopped garlic |
| 2 | c | Peeled; seeded, chopped Italian plum tomatoes |
| 1/4 | c | Chopped basil leaves |
| 1 | tb | Chopped fresh oregano leaves |
| 2 | ts | Chopped fresh thyme leaves |
| Emeril's Essence; see * Note | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Cayenne pepper; to taste | ||
| 2 | ts | Worcestershire sauce |
| 3 | c | Chicken stock |
| 1/2 | c | Chopped green onions |
| 8 | tb | Butter; at room temperature |
| 2 | American red snappers - (2 to 4 lbs); scaled and gutted |
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