Description
A flavorful and creamy Creole-inspired red snapper dish featuring pan-seared fish fillets topped with a rich, spiced creamy Creole sauce made from bell peppers, onions, garlic, and seasonings. This quick and elegant recipe is perfect for a satisfying dinner with a touch of southern flair.
Ingredients
Scale
Fish
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Creamy Creole Sauce
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup diced tomatoes (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder, making sure to coat evenly.
- Cook the Red Snapper: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned fillets and cook for 3-4 minutes on each side until golden brown and cooked through, with the fish flaking easily. Remove the fillets from the skillet and set aside.
- Make the Creamy Creole Sauce: Reduce the skillet heat to medium. Add the butter and let it melt, then add the chopped onion and bell pepper. Cook with frequent stirring for 4-5 minutes until softened. Stir in the minced garlic, Creole seasoning, and cayenne pepper if using, cooking for about 1 minute until fragrant. Pour in the chicken broth and diced tomatoes, then let simmer for 2-3 minutes to meld flavors. Stir in the heavy cream and simmer for an additional 5 minutes to thicken the sauce.
- Combine and Serve: Return the cooked red snapper fillets to the skillet, spoon the creamy Creole sauce over the fish, and warm through for 1-2 minutes. Garnish with chopped fresh parsley and serve immediately with your favorite sides.
Notes
- For added spice, increase the amount of cayenne pepper to taste or omit for a milder sauce.
- You can substitute the chicken broth with vegetable broth to make the sauce pescatarian-friendly.
- The diced tomatoes are optional but add nice texture and flavor; canned or fresh tomatoes both work well.
- This dish pairs well with steamed rice, mashed potatoes, or sautéed greens.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
