Red Snapper with Creamy Creole Sauce
A delightful dish featuring tender, flaky red snapper fillets complemented by a rich, creamy Creole sauce, perfect for seafood lovers.
Ingredients
For the Fish
- 4 pieces red snapper fillets, succulent and fresh Ensure the fish is fresh for the best flavor
- 2 tbsp olive oil, fragrant and golden
- 1 tsp paprika, smoky and warm
- Salt and pepper to taste Salt and pepper to taste, enhancing flavors beautifully
For the Sauce
- 1/2 cup onion, finely chopped, sweet and aromatic
- 1 pieces bell pepper, chopped, crisp and colorful
- 2 cloves garlic, minced, pungent and zesty
- 1 can diced tomatoes, juicy and tangy (14 oz)
- 1/2 cup heavy cream, lush and velvety
- 1 tbsp Creole seasoning, a medley of spices that delivers a flavor punch
- 1/2 tsp thyme, herbal and fragrant
- Fresh parsley for garnish Chopped, vibrant green for garnish
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Season the red snapper fillets generously with salt, pepper, and paprika.
- Carefully place them into the skillet and cook for 4-5 minutes on each side, until golden brown and flaky.
- Remove fillets from the skillet and set aside.
Sauce Preparation
- In the same skillet, add chopped onion, bell pepper, and minced garlic, and sauté for 3-4 minutes.
- Stir in diced tomatoes, Creole seasoning, thyme, and a pinch of salt and pepper; let simmer for about 5 minutes.
- Pour in the heavy cream and let simmer for another 3-5 minutes until the sauce thickens.
- Return the red snapper fillets to the skillet, spooning the sauce over them, and cook for an additional 2-3 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.