Recipe courtesy of Keith Neubert
Print
Total:
27 min
Prep:
12 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

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
Topping:
  • 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

Directions

Heat oil in heavy-duty skillet. Liberally coat snapper with Creole seasoning. Dredge snapper in flour and saute until golden brown and remove.

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.

Series: Man Kitchen 

Episode: Creole Baked Red Snapper (Ep. 1)

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