Creole Snapper

Yield: 6 servings

Ingredients

2 pounds fresh or frozen red snapper fillets (thawed, if frozen)

6 Tablespoons teriyaki Sauce, divided

4 Tablespoons lemon juice, divided

1 Tablespoon vegetable oil

1/2 cup diced celery

1/2 cup diced green pepper

1/2 cup diced onion

1/4 teaspoon Tabasco pepper sauce

1 cup diced tomatoes

Add To

Directions:

Preheat oven to 350 degrees F

Cut fish fillets into serving portions and pat dry with paper towels.

Combine 4 tbsp teriyaki sauce and 1 tbsp lemon juice in large shallow ovenproof dish. Arrange fish in single layer, in sauce; marinate 15 minutes, turning over once.

Bake fish for 12 to 15 minutes, or until fish flakes easily with fork.

Meanwhile, heat oil in large frying pan. Add celery, green pepper and onion and saute over medium heat until tender, yet crisp. Stir in remaining 2 tbsp teryaki sauce, 3 tbsp lemon juice and pepper sauce; bring to boil. Add tomatoes and cook only until heated through, stirring constantly.

To serve, remove fish from sauce and top with tomato mixture. Serve immediately.

Please note that some ingredients and brands may not be available in every store.