Seared Snapper Spicy Creole Sauce and Roasted Vegetables
Enjoy Caribbean flavors with Red Snapper filets in a scotch bonnet Creole Sauce and roasted baby vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.justmaikacooking.com.
Cooking tools:
- Oven
- Baking sheet
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Paring knife
- Spatula
- Tongs
- Spoon
- Paper towel
- Plate
Ingredients
- 1 pound baby potatoes (halved)
- 1 pound baby zucchini (halved or quartered)
- 8 Campari tomatoes (halved)
- 2 tablespoons olive oil
- 4 to 5 fresh thyme sprigs
- Salt
- pepper
- 1 red onion (sliced into rings)
- 2 cloves garlic (minced)
- 1 scotch bonnet pepper (finely chopped (remove seeds for less heat))
- 1 red bell pepper (thinly sliced)
- 1 cup crushed fire-roasted tomatoes
- 1/2 cup low-sodium fish or vegetable broth
- 1/2 lime (juiced)
- 32 ounces snapper filets (skin-on (4 filets))
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