Recipe courtesy French Quarter Brasserie

Serves 2 to 3


¼ cup olive oil
½ cup white onion, chopped
1 tablespoon garlic, minced
½ cup assorted bell peppers, chopped
½ cup green onions, chopped
2 tablespoons all-purpose flour
1 14.5-ounce can tomato sauce
½ 14.5-ounce can Rotel diced tomatoes (hot)
¼ cup water
1 pound red snapper filet, cut into cubes
Salt and pepper to taste


In a cast-iron pot on high heat, heat oil and add onion, garlic, bell peppers and green onions. Cook until onions are transparent. Add flour and stir until mixture is light brown. Add tomato sauce, Rotel diced tomatoes and water and stir for 2 minutes. Add cubed red snapper, but do not stir. Lower to medium heat. Cover and cook for 20 minutes, gently shaking the pot every 5 minutes so the fish doesn’t break up. Add salt and pepper to taste. Remove from heat and let sit for 15 minutes. Serve over rice.

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