Ingredients
For the Red Snapper:
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Creamy Creole Sauce:
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup diced tomatoes (optional, for added texture and flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry with paper towels. Season both sides of the fillets with salt, pepper, paprika, and garlic powder, ensuring they are evenly coated.
- Cook the Red Snapper: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned red snapper fillets to the skillet and cook for 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Once cooked, remove the fish from the skillet and set aside, keeping it warm.
- Make the Creamy Creole Sauce: Using the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and bell pepper. Sauté for 4-5 minutes until the vegetables are softened. Stir in the minced garlic, Creole seasoning, and cayenne pepper. Cook for another minute until fragrant. Pour in the chicken broth and diced tomatoes (if using), and simmer for 2-3 minutes to meld the flavors. Stir in the heavy cream and continue to simmer for 5 minutes or until the sauce thickens slightly.
- Combine and Serve: Return the cooked red snapper fillets to the skillet, gently spooning the creamy Creole sauce over the fillets. Let the fish warm through in the sauce for 1-2 minutes. Garnish with chopped parsley and serve immediately with your choice of sides, such as rice, mashed potatoes, or crusty bread.
Notes
- This Red Snapper with Creamy Creole Sauce brings classic Louisiana flavors to your kitchen.
- The sauce pairs well not only with red snapper but also with other white fish or shrimp.
- Control the heat of the dish by adjusting the amount of cayenne pepper to your taste.
- For a lighter version, you can substitute half-and-half or light cream for the heavy cream.
- Leftover sauce makes a great topping for rice or roasted vegetables the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Creole
- Diet: Low Carb
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
