Red Snapper with Creamy Creole Sauce

 

Ingredients:

4 red snapper fillets
2 tbsp olive oil
Salt and pepper, to taste
1 cup heavy cream
1/2 cup chicken broth
1 small onion, finely chopped
1 bell pepper, finely chopped
2 garlic cloves, minced
1 tbsp Creole seasoning
1 tsp paprika
1/2 tsp cayenne pepper (optional)
1 tbsp butter
1 tbsp fresh parsley, chopped

Instructions:

Cook Fish: Season snapper fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook fillets for about 3-4 minutes per side, until fish is opaque and flakes easily. Remove and set aside.
Sauté Veggies: In the same skillet, add butter. Sauté onion and bell pepper until soft. Add garlic and cook until fragrant.
Make Sauce: Stir in Creole seasoning, paprika, and cayenne pepper. Pour in chicken broth and heavy cream, bringing to a simmer. Cook until the sauce thickens.
Combine: Return snapper fillets to the skillet, spooning sauce over the top. Cook for an additional 2-3 minutes.
Serve: Garnish with chopped parsley before serving.
Notes:
Adjust the cayenne pepper to control the spiciness level.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 450 | Servings: 4