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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce: A Flavorful Delight

Experience the delightful warmth of Southern cuisine with this Red Snapper with Creamy Creole Sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Frozen can be used if fully thawed.
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 2 tablespoons Butter Ghee is a good dairy-free alternative.
  • 1 unit Onion Chopped; provides essential sweetness.
  • 1 unit Bell Pepper Chopped; any sweet pepper variety works.
  • 2 cloves Garlic Minced; shallots can be used for a milder taste.
  • 1 teaspoon Paprika Smoked paprika offers a deeper taste.
  • ½ teaspoon Cayenne Pepper Optional; omit for a milder outcome.
  • 1 tablespoon Creole Seasoning Cajun seasoning can be a substitute.
For the Creamy Base
  • ½ cup Chicken Broth Vegetable broth is great for vegetarian option.
  • ¼ cup Tomato Paste Ketchup can be a last resort.
  • 1 cup Heavy Cream Half-and-half can lighten it up.
  • 1 tablespoon Lemon Juice Fresh is preferable.
  • 1 tablespoon Fresh Thyme Dried thyme can be used but reduce quantity.
  • 2 tablespoons Fresh Parsley Chopped; cilantro works for a different flavor.

Equipment

  • Oven
  • Skillet
  • Measuring Spoons
  • Measuring Cups
  • Chopping Board
  • Knife
  • spatula

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. Pat the red snapper fillets dry and season with salt, pepper, and Creole seasoning.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium heat and sear the fillets for 3-4 minutes on each side.
  4. In the same skillet, melt 2 tablespoons of butter and sauté the chopped onion and bell pepper for about 5 minutes.
  5. Add minced garlic, paprika, cayenne pepper, and more Creole seasoning, and cook for 1 minute.
  6. Pour in ½ cup of chicken broth to deglaze the skillet and simmer for 2-3 minutes.
  7. Stir in ¼ cup of tomato paste and simmer for another 2-3 minutes until thickened.
  8. Lower heat and mix in 1 cup of heavy cream, simmering gently for 3-4 minutes.
  9. Add 1 tablespoon of lemon juice, 1 tablespoon of fresh thyme, and 2 tablespoons of parsley, then return the seared fillets to the skillet.
  10. Transfer the skillet to the oven and bake for 5-7 minutes.
  11. Remove from the oven, garnish with parsley, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 2-3 days. Freeze in labeled containers for up to 2 months.

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