Creole Baked Fish
Culinary Student Marie Semesmin Cooks With
Family Influence
May 13, 2015
by Peter Wilcot
St. Augustine Record
CREOLE BAKED FISH
INGREDIENTS
4 pounds whole yellow tail snapper (cleaned)
½ red bell pepper, chopped
½ green bell pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup dry white wine
1 ( 28-oz.) can diced tomatoes
1 tablespoon Cajun seasoning, divided
½ teaspoon pepper
2 teaspoons hot sauce (optional)
DIRECTIONS
1. Preheat oven to 350 degrees. Sauté bell peppers and onion in hot oil in an ovenproof skillet over medium heat for five minutes or until tender. Add garlic and sauté one minute. Add wine. Cook three minutes or until liquid is absorbed. Stir in tomatoes, 1 teaspoon Cajun seasoning, pepper and hot sauce, if desired. Cook, stirring occasionally, 10 minutes. Remove from heat.
2. Sprinkle one side of yellow tail snapper evenly with remaining Cajun seasoning. Place snapper seasoned side up on top of the tomato mixture in the skillet. Bake at 350 degrees for 25 minutes or until fish flakes with a fork. Serve immediately.
Quick bites
Name: Marie Demesmin
Age: 42
Culinary influences: My Godmother
Favorite dish: Creole baked fish
Dream job: To own a food truck
Culinary Student Marie Semesmin Cooks With
Family Influence
May 13, 2015
by Peter Wilcot
St. Augustine Record
 |
First Coast Technical College culinary student Marie Demesmin holds a plate of baked snapper.
(photo credit: Peter Wilcot)
|
INGREDIENTS
4 pounds whole yellow tail snapper (cleaned)
½ red bell pepper, chopped
½ green bell pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, chopped
¼ cup dry white wine
1 ( 28-oz.) can diced tomatoes
1 tablespoon Cajun seasoning, divided
½ teaspoon pepper
2 teaspoons hot sauce (optional)
DIRECTIONS
1. Preheat oven to 350 degrees. Sauté bell peppers and onion in hot oil in an ovenproof skillet over medium heat for five minutes or until tender. Add garlic and sauté one minute. Add wine. Cook three minutes or until liquid is absorbed. Stir in tomatoes, 1 teaspoon Cajun seasoning, pepper and hot sauce, if desired. Cook, stirring occasionally, 10 minutes. Remove from heat.
2. Sprinkle one side of yellow tail snapper evenly with remaining Cajun seasoning. Place snapper seasoned side up on top of the tomato mixture in the skillet. Bake at 350 degrees for 25 minutes or until fish flakes with a fork. Serve immediately.
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Baked snapper
(photo credit: Peter Wilcot)
|
Name: Marie Demesmin
Age: 42
Culinary influences: My Godmother
Favorite dish: Creole baked fish
Dream job: To own a food truck
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