Red Snapper with Creole Sauce
A comforting dish featuring red snapper fillets served with a rich and flavorful Creole sauce, perfect for family dinners and meal prep.
Ingredients
For the Fish
- 2 fillets fresh Red Snapper fillets Look for firm fillets with a mild scent of the ocean.
- 2 tablespoons olive oil Extra virgin preferred for flavor.
- 1 tablespoon butter Adds richness.
- to taste salt Essential for enhancing flavors.
- 1 teaspoon freshly ground black pepper Freshly ground is best.
For the Creole Sauce
- 1 tablespoon Creole seasoning blend Heart of the flavor profile.
- 1 teaspoon smoked paprika Adds depth and smokiness.
- ½ cup heavy cream For creamy texture, can substitute with half-and-half.
- ⅓ cup chicken broth Adds moisture and creates a luscious sauce.
- 1 tablespoon tomato paste Enhances richness and adds sweetness.
- 2 tablespoons fresh parsley, finely chopped For color and freshness.
- ¼ cup bell peppers, chopped Adds crunch and sweetness.
- ¼ cup onions, diced I prefer yellow onions for balance.
- ¼ cup ripe tomatoes, diced (optional) Fresh tomatoes enhance flavor.
- a pinch cayenne pepper Adjust to heat preference.
- 1 teaspoon Creole seasoning Additional for the sauce.
Instructions
Preparation
- Gather all your ingredients for a smoother cooking process.
- In a small bowl, combine Creole seasoning, smoked paprika, salt, and pepper.
- Rinse red snapper fillets under cold water, pat dry, and coat evenly with the spice mixture.
Cooking the Fish
- Heat olive oil in a sauté pan over medium-high heat until shimmering.
- Sear the seasoned fish for about 3 minutes on each side until golden.
- Transfer to a baking pan and bake in a preheated 350°F oven for about 15 minutes until cooked through.
Make the Sauce
- In the same sauté pan, melt the butter, then add diced onions and bell peppers, and sauté for about 5 minutes.
- Stir in tomato paste and heavy cream, then loosen with chicken broth for desired consistency.
- Add a pinch of cayenne and the remaining Creole seasoning and simmer on low for about 5 minutes.
Serve
- Pour the creamy Creole sauce over the baked fish, sprinkle with chopped parsley, and serve.
Notes
For best results, use fresh fish, do not overcrowd while searing, and taste as you go for seasoning adjustments. Alternatively, any firm white fish can be used instead of red snapper.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 3g
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