Red Snapper with Creamy Creole Sauce
A flavorful dish featuring tender red snapper fillets cooked in a rich, creamy Creole sauce, combining southern charm with aromatic spices and fresh ingredients.
Ingredients
For the red snapper
- 4 fillets red snapper fillets Tender and flaky
- 2 tbsp olive oil Golden and fruity aroma
- 1 tsp salt To taste
- 1 tsp pepper To taste
- 1 tsp paprika Warm and smoky
For the sauce
- 1/2 cup onion, chopped Unleashing a sweet yet savory scent
- 1 piece bell pepper, chopped Sweet and slightly crisp
- 2 cloves garlic, minced Exhilarating fragrance
- 1 can diced tomatoes (14 oz) Juicy and tangy
- 1/2 cup heavy cream Rich and luscious
- 1 tbsp Creole seasoning A blend of spices
- 1/2 tsp thyme Fragrant and earthy
Garnish
- to taste fresh parsley, chopped For garnish
Instructions
Cooking the Fish
- Heat olive oil in a large skillet over medium heat until shimmering and fragrant.
- Season red snapper fillets with salt, pepper, and paprika.
- Place fillets in the hot skillet, cooking them for 4-5 minutes on each side until golden.
- Remove the red snapper from the skillet and set aside.
Preparing the Sauce
- In the same skillet, add chopped onion, bell pepper, and minced garlic. Cook for 3-4 minutes until the vegetables soften.
- Stir in the diced tomatoes, Creole seasoning, thyme, salt, and pepper. Let it simmer for 5 minutes.
- Pour in the heavy cream, stirring gently to create a creamy sauce.
- Allow the mixture to simmer for another 3-5 minutes until the sauce thickens.
Final Assembly
- Return the red snapper fillets to the skillet, spooning the sauce over them and cooking for an additional 2-3 minutes.
- Garnish with freshly chopped parsley before serving.
Notes
Serve over jasmine rice, sautéed greens, or with crusty bread. Use fresh ingredients for the best flavor. Avoid overcrowding the pan when cooking the fish.