Ingredients
For the Snapper:
- 4 red snapper fillets (about 6 oz each)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lemon, sliced (for serving)
For the Creamy Creole Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped (red or green)
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for extra heat)
- 1 cup heavy cream
- ½ cup chicken or seafood broth
- 1 teaspoon Dijon mustard
- ½ cup diced tomatoes
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Instructions
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Prepare the Snapper:
- Pat the red snapper fillets dry with paper towels.
- Season both sides with salt, black pepper, paprika, and garlic powder.
-
Cook the Snapper:
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the fillets skin-side down and cook for about 3-4 minutes until golden and crispy.
- Flip and cook for another 2-3 minutes until the fish is cooked through.
- Remove from the skillet and set aside.
-
Prepare the Creole Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and bell pepper, sautéing for 3-4 minutes until softened.
- Stir in the minced garlic, Creole seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- Pour in the heavy cream and broth, stirring to combine.
- Add the Dijon mustard, diced tomatoes, Worcestershire sauce, salt, and pepper. Simmer for 3-5 minutes until the sauce thickens slightly.
- Stir in the chopped parsley.
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Serve:
- Spoon the creamy Creole sauce over the cooked snapper fillets.
- Garnish with lemon slices and additional parsley if desired.
- Serve with rice, mashed potatoes, or sautéed vegetables.
Enjoy your Red Snapper with Creamy Creole Sauce!