Nutrition Facts

• • Calories: 177
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 2mg
  • Sodium: 103mg
  • Carbohydrates: 1g
  • Fiber: 0
  • Protein: 23g

Ingredients

• • 4 red snapper fillets (4 oz each)
  • 4 Tbsp reduced-calorie trans fat free margarine, melted
  • Blackened Seasoning (see below)
  • Creole Sauce (see below)

• Blackened Seasoning

  • 2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp thyme

• Creole Sauce

  • 3 Tbsp reduced-fat trans fat free margarine
  • 1 Tbsp olive oil
  • 1 large garlic clove, minced
  • 1/4 cup chopped onions
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped yellow or red bell pepper
  • 1/2 cup chopped celery
  • 1/2 tsp paprika
  • 1 1/2 tsp Creole seasoning
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp Worcestershire sauce
  • 1/4 tsp hot-pepper sauce
  • 1/4 tsp black pepper
  • 1 1/2 cups diced tomatoes
  • 1 1/2 cups low sodium chicken broth
  • 4 green onions, sliced, with most of green
  • 2 Tbsp tomato paste

Preparation

• Blackened Seasoning

  • In a bowl, mix the blackened seasoning ingredients well and funnel into a shaker.

• Creole Sauce

  • In a medium saucepan, heat 1 tablespoon margarine and oil over medium low heat. Add garlic, onions, peppers and celery. Sauté vegetables for about 2 minutes, or until just tender. Meanwhile, in a small cup, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot-pepper sauce and black pepper. Stir tomatoes and seasoning mixture into the vegetables. Sauté for 1 minute longer. Add chicken broth and bring to a boil. Stir in the green onions. Simmer, uncovered, for 10 minutes or until the mixture thickens. Stir in the tomato paste until fully blended. Remove from heat and stir in the remaining 2 tablespoons margarine.

• Snapper

  • Heat a large skillet over medium heat. Brush red snapper with 2 tablespoons melted margarine; sprinkle with blackened seasoning. Place, skin side down, in hot skillet; drizzle 1 tablespoon melted margarine over fillets. Cook for about 4 minutes, or until blackened; turn fillets carefully and drizzle remaining 1 tablespoon margarine over fillets. Cook for 2 to 3 minutes. Serve with Creole sauce.

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