Creole Spiced Baked Red Snapper with Cilantro Lime Quinoa and Roasted Brussels Sprouts
Tips for Experienced Cooks
To elevate the flavors, consider making a Creole seasoning blend at home. Freshly made blends have more vibrant flavors compared to store-bought. Additionally, experiment with different densities and types of salt for seasoning; Himalayan pink salt or sea salt can add a unique touch. For the Brussels sprouts, try adding a small amount of smashed garlic to the mix before roasting to infuse a slight garlicky flavor without overwhelming the dish. Lastly, when fluffing the quinoa, use a fork to gently stir in a little bit of olive oil and a pinch of sea salt to enhance its flavor and texture.
Step 1: Preheat oven and prepare fish
Preheat the oven to 400°F (200°C). Place the red snapper fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with Creole seasoning.
- 4 red snapper fillets
- 2 tablespoons olive oil
- 2 teaspoons Creole seasoning
Step 2: Bake the fish
Bake the fish for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
Step 3: Prepare the quinoa
Rinse the quinoa under cold water. In a medium saucepan, bring the water and quinoa to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and stir in the chopped cilantro and lime juice.
- 1 cup quinoa
- 2 cups water
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
Step 4: Roast the Brussels sprouts
Preheat the oven to 425°F (220°C). Place the Brussels sprouts on a baking sheet, drizzle with olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss to coat. Roast for 20-25 minutes, or until the Brussels sprouts are tender and caramelized.
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Step 5: Serve and enjoy
Serve the Creole spiced baked red snapper with cilantro lime quinoa and roasted Brussels sprouts. Enjoy!
Meat, Eggs, & Dairy
- 4 fillets red snapper
Fresh Produce & Herbs
- 1 pound brussels sprouts
- 1/4 cup cilantro
- 1 juice of lime
Pantry Items
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
Seasonings & Spices
- 1 tablespoon creole seasoning
- to taste salt
- to taste pepper
