Red Snapper Creamy Creole Sauce (Print Version)
# Ingredients:
→ Red Snapper
01 -
4 red snapper fillets
02 -
2 tablespoons olive oil
03 -
Salt to taste
04 -
Black pepper to taste
05 -
0.5 teaspoon paprika
06 -
0.5 teaspoon garlic powder
→ Creamy Creole Sauce
07 -
1 tablespoon unsalted butter
08 -
1 small onion, finely chopped
09 -
1 small bell pepper, finely chopped
10 -
2 cloves garlic, minced
11 -
1 teaspoon Creole seasoning
12 -
0.25 teaspoon cayenne pepper (optional)
13 -
120 millilitres heavy cream
14 -
120 millilitres chicken broth
15 -
60 grams diced tomatoes (optional)
16 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Pat fillets dry with paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Place fillets in the skillet and cook 3–4 minutes per side until golden brown and the flesh flakes easily. Remove fillets and set aside.
03 -
Reduce heat to medium. Add butter to the same skillet and melt. Add onion and bell pepper; sauté for 4–5 minutes until softened.
04 -
Stir in minced garlic, Creole seasoning, and cayenne pepper. Cook for 1 minute until aromatic. Add chicken broth and diced tomatoes, simmering 2–3 minutes for flavors to meld.
05 -
Pour in heavy cream and simmer for another 5 minutes, stirring occasionally, until the sauce thickens slightly.
06 -
Return red snapper fillets to the skillet, spoon sauce over the top, and let fish heat through for 1–2 minutes.
07 -
Sprinkle chopped parsley over the fish and serve immediately accompanied by your choice of sides.
# Notes:
01 -
Slightly sweet, delicate red snapper offers an excellent complement to this spicy, creamy Creole sauce; enjoy with rice, mashed potatoes, or bread for soaking up extra sauce.