Red Snapper with Creamy Creole Sauce
Ingredients:
4 red snapper fillets
1 tablespoon olive oil
1 teaspoon Creole seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted butter
1 small onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth
1 tablespoon lemon juice
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Fresh parsley, for garnish
Instructions:
Season the Fillets: Rub the red snapper fillets with Creole seasoning, salt, and black pepper on both sides.
Cook the Fish: Heat olive oil in a large skillet over medium heat. Cook the snapper fillets for 3-4 minutes per side, or until fully cooked. Remove from skillet and set aside.
Sauté Vegetables: In the same skillet, melt the butter. Add chopped onion, bell pepper, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.
Prepare the Sauce: Stir in heavy cream, chicken broth, lemon juice, paprika, and cayenne pepper. Mix well and let simmer for 3-4 minutes, until the sauce thickens.
Combine: Return the red snapper to the skillet, spooning the creamy sauce over the fillets. Simmer for an additional 2-3 minutes to warm through.
Serve: Garnish with fresh parsley and enjoy!
Notes:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings