Ingredients for Red Snapper Louisiana
- 1 medium onion, chopped
- Green Bell Peppers
- Fresh Mushrooms
- Garlic Clove
- 2 tablespoons olive oil
- 1 (28-ounce) can crushed tomatoes
- Pinch of saffron threads (about 1/8 teaspoon)
- Red Snapper Fillets
- White Wine
- Fresh parsley, chopped (for garnish)
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How to Make Red Snapper Louisiana
- Sauté one medium onion, one bell pepper (any color), 8oz cremini mushrooms, and 2 cloves garlic, minced, in 2 tablespoons olive oil over medium heat for 5 minutes, until softened.
- Add 1 (28-ounce) can crushed tomatoes, 1 teaspoon sugar, and 1/2 teaspoon dried oregano. Simmer over low heat for 30 minutes, stirring occasionally.
- Stir in a pinch of saffron threads (about 1/8 teaspoon).
- Preheat oven to 350°F (175°C). Butter a baking dish (approximately 9x13 inches).
- Arrange 2 pounds red snapper fillets in the prepared baking dish.
- Pour 1/2 cup dry white wine over the fish. Season lightly with salt and freshly ground black pepper.
- Pour the tomato sauce over the fish.
- Bake for 30 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
19g
Fat
6g
Carbs
3g
