Nutrient Analysis of Selected Web recipes
Nicole Jean, RD, CDN, CDE

Red Snapper Creole

From www.haitiwebs.com

Ingredients:

• Six 4-oz. red snapper fillets
• ¼ c. olive oil
• 2 ribs celery, sliced crosswise into narrow pieces
• 1 green and 1 red bell pepper, seeded and sliced lengthwise into narrow strips
• 1 small hot pepper, seeded, finely diced
• 1 large onion, sliced
• 4 cloves garlic, sliced thinly
• ½ tsp. dried thyme leaves
• 1 14-oz. can tomatoes (or equivalent in ripe tomatoes)
• ½ c. white wine
• 1 tsp hot sauce
• 1/2 tsp salt
• 1 tsp pepper
• Limes to garnish

Preparation:

Sauté the celery and peppers in oil for 3 minutes, then add onions and garlic and stir until onions are translucent. Add thyme, tomatoes and wine and simmer for 20 minutes. The mixture should remain liquid; if necessary, add water. Add fish fillets and poach for ten minutes. Arrowroot in water can be added to thicken the sauce. Serve with lime wedges and hot sauce (or fresh hot pepper)—islanders use vast amounts.

 Serves 6

Serving Size: 1 fillet

 

NUTRITION INFORMATION PER SERVING
Calories	252
Protein	24 gm
Carbohydrates	11 gm
Fat	10 gm
Fiber	2 gm
Sodium	444 mg
Cholesterol	41 mg

Click here for the Daily Values Reference Table

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Nicole Jean is a Registered Dietitian and a Certified Diabetes Educator who practices in Long Island, New York.
Read her Nutritional Tips for Haitians series of articles written for Windows on Haiti.