Easy Red Snapper in Creole Cream Sauce
A comforting and flavorful dish perfect for weeknight dinners, featuring tender red snapper in a creamy, zesty sauce with fresh vegetables.
Ingredients
Main Ingredients
- 2 fillets Red Snapper fillets The star of the show, slightly sweet with firm flesh.
- 2 tablespoons olive oil For sautéing and flavor.
- 1 medium onion, diced Adds depth and sweetness.
- 1 medium bell pepper, diced Can be red, yellow, or green; adds crunch and color.
- 1 stalk celery, diced Important for texture.
- 1 cup heavy cream For the rich, creamy sauce.
- 1 cup diced tomatoes (fresh or canned) Adds acidity and flavor.
- to taste salt and pepper Essential for flavor.
- to taste fresh herbs (such as parsley or thyme) For garnish.
Instructions
Cooking Process
- Heat the skillet by pouring olive oil into it over medium-high heat until shimmering.
- Season the red snapper fillets generously with salt and pepper. Once the oil is hot, lay the fillets in the skillet and sear each side for about 3-4 minutes until golden brown.
- Once cooked, gently remove the fillets from the skillet and set them aside.
- In the same skillet, add diced onion, bell pepper, and celery. Sauté until softened, approximately 5 minutes.
- Pour in heavy cream and diced tomatoes, stirring until well combined. Bring the mixture to a gentle simmer.
- Return the snapper fillets to the skillet, spooning the sauce over them, and let them simmer for an additional couple of minutes.
- Serve hot, garnished with chopped fresh herbs.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat to avoid overcooking the snapper. For a healthier twist, you can substitute heavy cream with coconut milk.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 10gProtein: 42gFat: 38gSaturated Fat: 23gSodium: 500mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!