Recipe courtesy of Keith Neubert

Creole Baked Red Snapper

  • Level: Easy
  • Total: 27 min
  • Prep: 12 min
  • Cook: 15 min
  • Yield: 4 servings
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Red Snapper:

4 (7 ounce) skinless snapper fillets

1 cup flour (to dust; not all will be used)

2 tablespoons olive oil

1/4 cup white wine

Creole seasoning


1/4 cup small-diced celery

1/4 cup small-diced onion

1/4 cup diced red pepper

1/4 cup pecan pieces

2 tablespoons butter


  1. Heat oil in heavy-duty skillet. Liberally coat snapper with Creole seasoning. Dredge snapper in flour and saute until golden brown and remove.
  2. Add topping ingredients and butter to skillet. Cook briefly and remove. Place snapper back in pan; add wine and spoon topping mix on top. Bake 6-7 minutes. Serve with rice and cold beer.
  3. Series: Man Kitchen 
  4. Episode: Creole Baked Red Snapper (Ep. 1)

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