Description
A flavorful and creamy Creole-style red snapper dish that is perfect for a special occasion or a weeknight dinner.
Ingredients
Scale
- 4 fillets red snapper (about 6 ounces each)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 cup heavy cream
- ½ cup seafood broth or chicken broth
- 1 teaspoon Creole seasoning
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Season the Snapper: Pat the red snapper fillets dry with paper towels. This helps create a beautiful golden crust. In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, salt, and black pepper. Rub the seasoning evenly over both sides of the fish. Let it rest for about 10 minutes while you prepare the pan.
- Sear the Fish: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully place the fillets skin-side down. Cook for 3–4 minutes per side until the fish is golden and flakes easily with a fork. Remove from the skillet and set aside on a warm plate.
- Build the Creole Base: In the same skillet, reduce heat to medium and add butter. Stir in the chopped onion and bell peppers. Cook for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Create the Creamy Creole Sauce: Stir in the diced tomatoes, broth, heavy cream, Creole seasoning, and cayenne pepper if using. Let the sauce simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened.
- Finish the Dish: Return the red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Simmer for another 3–4 minutes to allow the flavors to meld together. Finish with fresh parsley and a squeeze of lemon juice. Serve immediately while warm and fragrant.
Notes
- For an extra kick, add more cayenne pepper to taste.
- Serve with rice or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg