- two 1 pound red snapper fillets
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 2 1/2 cups chopped yellow onions
- 3/4 cup chopped green bell peppers
- 3/4 cup chopped celery
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/2 cup chopped green onions (green and white parts)
- 1 tablespoon chopped garlic
- 2 tablespoons bleached all-purpose flour
- 2 cups seeded and chopped tomatoes
- 2 cups chicken stock
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- chopped parsley, for garnish
Prepare the fish by removing any pin bones and scales. Season both fillets with 2 teaspoons of salt and 1/2 teaspoon of cayenne pepper. Refrigerate the fish while you make the sauce.
Melt the butter in a heavy medium stockpot over medium-high heat. Add the onions, bell peppers, celery, the remaining salt, the cayenne, thyme, and bay leaves. Cook, stirring often, until the onions are soft and golden, about 10 minutes. Stir in the green onions and garlic and cook until fragrant, about 1 minute. Stir in the flour and cook, stirring often, without browning the flour, about 2 minutes.
Add the tomatoes, chicken stock, Worcestershire, and pepper sauce. Cook over medium heat for10 minutes. Add the parsley, then remove the sauce from the heat and let cool for 15 minutes.
Preheat the air fryer to 325º F.Butter a casserole dish. Pour the sauce into the dish and then nestle the fish fillets into the sauce. Bake until the flesh is firm and cooked through, about 35 minutes.Serve immediately with warm bread to sop up the sauce.