Red Snapper with Creamy Creole Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 red snapper fillets

1 tbsp olive oil

1 tsp Creole seasoning

For the Creamy Creole Sauce:

1 tbsp butter

1 small onion, finely chopped

1/2 bell pepper (red or green), finely chopped

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup chicken broth (or seafood stock)

1 tsp Creole seasoning (adjust to taste)

1 tsp tomato paste (optional for color & depth)

Salt & pepper to taste

Fresh parsley or green onions for garnish (optional)

 

Instructions:

1. Season & sear fish:
Pat the red snapper fillets dry. Rub both sides with olive oil and season with Creole seasoning. Heat a skillet over medium-high heat and sear fillets skin-side down for 3–4 minutes, flip and cook another 2–3 minutes or until cooked through. Remove and set aside.

2. Make the sauce:
In the same skillet, melt the butter. Sauté onion and bell pepper until soft (about 3–4 minutes). Add garlic and cook for another 30 seconds.

3. Build the flavor:
Stir in tomato paste (if using), then add Creole seasoning. Pour in chicken broth and bring to a simmer. Let reduce slightly, then stir in the heavy cream.

4. Simmer:
Let the sauce simmer for 3–4 minutes until thickened. Taste and adjust seasoning with salt and pepper.

5. Serve:
Spoon the creamy Creole sauce over the seared red snapper. Garnish with chopped parsley or green onions.