Main Dish Recipes - Creole Snapper

Ingredients   

• 2 lbs. fresh or frozen red

• snapper fillets (thawed, if frozen)

• 6 Tbs. Kikkoman Teriyaki Sauce, divided

• 4 Tbs. lemon juice, divided

• 1 Tbs. vegetable oil

• 1/2 cup diced celery

• 1/2 cup diced green pepper

• 1/4 cup diced onion

• 1/4 tsp. Tabasco pepper sauce

• 1 cup diced tomatoes

Makes 6 servings

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Method:

1. Cut fish fillets into serving portions; drain thoroughly on paper towels. Combine 4 Tbs. Kikkoman Teriyaki Sauce and 1 Tbs. lemon juice in large shallow pan.

2. Arrange fish, in single layer, in sauce; marinate 15 minutes, turning over once. Bake fish in sauce in preheated 350°F. oven 12 to 15 minutes, or until fish flakes easily with fork.

3. Meanwhile, heat oil in large frying pan. Add celery, green pepper and onion and sauté over medium heat until tender, yet crisp.

4. Stir in remaining 2 Tbs. Teriyaki Sauce, 3 Tbs. lemon juice and pepper sauce; bring to boil. Add tomatoes and cook only until heated through, stirring constantly.

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