SKILLET SNAPPER CREOLE

Who says healthy food has to be boring?!  There is an explosion of great taste in this recipe!

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INGREDIENTS (serves 4)

2 onions, diced

1 can diced tomatoes, drained

4 tablespoons minced garlic

1 green pepper, diced

2 tablespoons capers

1 cup dry white wine

1 tablespoon tomato paste

2 tablespoons olive oil

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon fresh chopped thyme

1/2 teaspoon chili powder

Salt and pepper

1/2 cup fresh parsley

4 red snapper fillets

DIRECTIONS

Score Snapper fillets with a slight cross cut with a knife. Season with sea salt & pepper to taste.

Place Snapper fillets in a large, lightly oiled skillet, setting temperature to medium high.

Cook skin side down for 4-5 minutes, turn fillets and cook reverse side for 3 minutes until fish is opaque in color. Remove from heat.

In another large skillet, on medium high heat, combine the ingredients until onions, peppers and capers soften and liquid has reduced by half.

Return skillet with snapper fillets to medium heat and spoon ingredients over the fish.

Simmer another 2-3 minutes.

Sprinkle with Parsley.

Serve immediately.