Red Snapper with Creamy Creole Sauce

 

 

 

 

 

 

 

 

 

Ingredients

For the Fish

4 red snapper fillets (about 6 oz each)

1–2 tbsp olive oil

Salt & black pepper

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

For the Creamy Creole Sauce

2 tbsp butter

1 small onion, finely diced

1 small green bell pepper, finely diced

1 stalk celery, finely diced

2 cloves garlic, minced

1 tbsp Creole seasoning

1 cup crushed tomatoes (or tomato sauce)

½ cup heavy cream

½ cup chicken broth (or seafood stock)

1 tsp Worcestershire sauce

Optional: a few dashes hot sauce

Salt and pepper to taste

Optional garnish: chopped parsley or green onions

 

Instructions

1. Cook the Red Snapper

1. Pat fillets dry; season both sides with salt, pepper, paprika, garlic powder, and onion powder.

2. Heat olive oil in a skillet over medium-high.

3. Place fillets skin-side down and cook 3–4 minutes until edges crisp.

4. Flip and cook another 2–3 minutes until flaky.

5. Remove and keep warm.

 

2. Make the Creamy Creole Sauce

1. In the same pan, melt butter.

2. Add onion, bell pepper, and celery; sauté until softened (about 5 min).

3. Add garlic and Creole seasoning; cook 1 minute.

4. Stir in crushed tomatoes, chicken broth, Worcestershire, and optional hot sauce.

5. Simmer 5–7 minutes.

6. Reduce heat and add heavy cream; simmer gently until thickened.

7. Taste and adjust seasoning.

 

3. Serve

Spoon the warm creamy Creole sauce generously over the crispy red snapper fillets.
Top with parsley or green onions.