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Red Snapper with Ham Hock Sauce

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 75 minutes

Servings: 2


  • 2 tablespoons butter, divided
  • 1 1/2 cups onion, chopped
  • 1 cup carrot, chopped
  • 2 teaspoons garlic, minced
  • 6 cups vegetable broth
  • 1 ham hock
  • 6 black peppercorns
  • 4 sprigs fresh thyme
  • 2 (7-oz) red snapper fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup green onion chopped
  • 1 cup cooked rice, kept warm


In a large stockpot, melt 1 tablespoon butter over medium heat. Add onion, carrots and garlic; cook for 3 minutes or until vegetables are tender. Add broth, ham hock, peppercorns and thyme; bring to a simmer, and cook, covered, for 30 minutes. Uncover, and continue cooking for 20 minutes.

Strain mixture, discarding solids. Pour the liquid into a small saucepan; bring to a simmer over medium-low heat, and cook until reduced by half, about 12 minutes; set aside.

Sprinkle fish fillets evenly with salt and peppers.

In a large skillet, melt remaining 1 tablespoon butter and olive oil together over medium-high heat. Add fish, and cook for 2 minutes per side or until lightly browned. Add reserved sauce, and simmer for 3 minutes; remove fish from pan, and keep warm. Add green onion to the pan, and continue simmering for 2 minutes longer.

Place fish over rice, and spoon sauce over fish. Serve immediately.

Note: If red snapper is not available, substitute tilapia.

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