Baked Red Snapper Creole

Serves 2

• 1- 1 3/4- 2 lb. whole red snapper, scaled, gutted and gilled
• 2 T olive oil
• 2 cups San Marzano Italian plum tomatoes, cubed & drained
• 1 cup Monahan’s fish stock
• 1/2 cup onions, chopped
• 1/2 cup celery, chopped
• 1/2 cup green bell pepper, chopped
• 1 T jalapeño pepper, finely chopped
• 2 garlic cloves, minced
• 1 t fresh thyme, finely chopped
• 1 t Worcestershire sauce
• 1-2 t Monahan’s Cajun seasoning, season to taste
• 2 T butter
• Salt and pepper
• 2 scallions, thinly sliced, white and part of green, for garnish

Pre heat oven to 400º

Heat a saucepan over med-high heat, add 2 T olive oil and when hot, add the celery, green bell pepper, onions and jalapeños, stir for around 2 min.; add the garlic and thyme.

Stir until vegetables are soft; add the fish stock, tomatoes, Cajun seasoning, Worcestershire sauce, salt and pepper to taste. Bring to a boil then turn down to simmer. Stir occasionally and reduce for about 5 min. When sauce starts to thicken, stir in 2T butter and take off heat.

Rinse fish and pat dry inside and out. Score fish on both sides about every 2 inches. Season fish with salt and pepper, baste with olive oil. Lightly oil baking dish, add sauce, place fish on top. Cover tightly with foil and bake for around 3O min. or until fish is just opaque in the center. Serve with sauce surrounding the fish and a side of rice.