Red Snapper with Creamy Creole Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

4 red snapper fillets

1 tbsp olive oil

Salt and black pepper, to taste

1 tbsp butter

1 small onion, finely chopped

1 bell pepper (red or green), finely chopped

2 cloves garlic, minced

1/2 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 cup white wine (optional)

3/4 cup heavy cream

1 tsp Dijon mustard

1 tbsp tomato paste

Salt and pepper, to taste

Fresh parsley or green onions, chopped, for garnish

Lemon wedges, for serving

 

Instructions:

1. Prepare the Snapper:

Pat the fillets dry with paper towels.

Season both sides with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat.

Add the fillets skin-side down and cook for about 3–4 minutes per side, until golden and cooked through. Set aside and keep warm.

2. Make the Creole Sauce:

In the same skillet, reduce heat to medium. Add the butter.

Sauté the onion and bell pepper for 3–4 minutes, until softened.

Add garlic and cook for another 30 seconds.

Stir in paprika, cayenne, thyme, and oregano. Cook for 1 minute to bloom the spices.

Deglaze with white wine (if using), scraping up any bits from the pan. Let it reduce slightly.

Stir in the tomato paste, Dijon mustard, and heavy cream. Simmer for 3–4 minutes until thickened.

Season with salt and pepper to taste.

3. Assemble:

Place the snapper fillets on plates or a serving platter.

Spoon the creamy Creole sauce over the top.

Garnish with chopped parsley or green onions.

Serve with lemon wedges.