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Red-Snapper-with-Creamy-Creole-Sauce

Red Snapper in Creamy Creole Sauce

Flaky red snapper fillets are seared and served in a rich, spicy, and creamy Creole sauce, delivering a satisfying dinner experience reminiscent of New Orleans cuisine.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Creole, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Red Snapper
  • 4 fillets Red snapper fillets, about 6 ounces each
  • Salt and black pepper, to taste
  • 1 tablespoon Creole seasoning
  • 2 tablespoons Olive oil
For the Creamy Creole Sauce
  • 2 tablespoons Butter
  • 4 cloves Garlic, minced
  • 0.5 cup Yellow onion, diced
  • 0.5 cup Red bell pepper, diced
  • 1 cup Diced tomatoes (canned works fine)
  • 0.5 cup Chicken broth
  • 0.75 cup Heavy cream
  • 0.5 teaspoon Smoked paprika
  • 0.25 teaspoon Cayenne pepper
  • Salt and black pepper, to taste
For Garnish
  • Fresh parsley, chopped
  • Green onions, sliced
  • Lemon wedges

Method
 

Preparing the Red Snapper
  1. Pat each fillet completely dry with paper towels.
  2. Season both sides generously with salt, pepper, and Creole seasoning.
  3. Let the seasoned fillets sit at room temperature for about 10 minutes.
Building the Creamy Creole Sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Add the diced onion and bell pepper, and cook for about 4 minutes until they soften.
  3. Stir in the minced garlic and cook for another minute until fragrant.
  4. Add the diced tomatoes, chicken broth, smoked paprika, and cayenne pepper and let simmer for 5 minutes.
  5. Lower the heat and slowly stir in the heavy cream, simmer gently for another 5 minutes.
  6. Taste and adjust seasoning as desired.
Cooking the Red Snapper
  1. Heat olive oil in your skillet over medium-high heat.
  2. Lay the seasoned fillets in skin-side down first, and let them cook undisturbed for about 4 minutes.
  3. Flip carefully with your fish spatula and cook another 3 to 4 minutes.
  4. Remove the fish from the skillet and let it rest for 2 minutes.
Bringing It All Together
  1. Spoon the warm Creole sauce generously over each rested fillet.
  2. Sprinkle chopped parsley and sliced green onions on top.
  3. Add a lemon wedge on the side.

Notes

This dish is best enjoyed fresh off the stove. For sides, consider white rice, creamy grits, cornbread, or roasted green beans.