Roasted Red Snapper In Creole Sauce | Emerils.com

Ingredients

• One 4-pound red snapper, cleaned and scaled
• 1 tablespoon salt
• 1 teaspoon Creole Seasoning
• 4 tablespoons (1/2 stick) unsalted butter
• 3 cups chopped yellow onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• 1/4 teaspoon cayenne
• 1/4 teaspoon dried thyme
• 3 bay leaves
• 1/2 cup chopped green onions (green and white parts)
• 1 tablespoon chopped garlic
• 3 tablespoons bleached all-purpose flour
• 2 cups seeded and chopped tomatoes
• 2 cups Chicken Stock or
• canned low-sodium chicken broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Emerilís Red Pepper Sauce or other hot pepper sauce
• 1 tablespoon chopped fresh flat-leaf parsley