Description
Flaky, golden red snapper fillets paired with a rich and velvety Creole sauce made with cream, peppers, and spices. This Southern-inspired dish is full of warmth, flavor, and comfort, perfect for a weeknight dinner or a special gathering.
Ingredients
Scale
- 4 red snapper fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small yellow onion, finely chopped
- 1 small green bell pepper, diced
- 1 celery stalk, finely diced
- 3 garlic cloves, minced
- 2 teaspoons Creole seasoning
- 1 teaspoon paprika
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Pat red snapper fillets dry and season both sides with salt, pepper, and a light sprinkle of Creole seasoning.
- Heat olive oil in a skillet over medium-high heat. Sear fillets for 3–4 minutes per side until golden and flaky. Remove and set aside.
- In a separate saucepan, melt butter over medium heat. Add onion, bell pepper, and celery. Sauté until softened.
- Add garlic and Creole seasoning, then stir until fragrant.
- Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream and paprika, and cook until sauce thickens slightly, about 5–7 minutes.
- Add lemon juice, adjust seasoning, and simmer another minute.
- Place fish on plates and spoon creamy Creole sauce over the top. Garnish with chopped parsley and serve immediately.
Notes
- Use a cast-iron skillet for the best sear on your fish.
- Adjust spice level by reducing or increasing Creole seasoning.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Serve with rice, grits, or roasted vegetables for a full meal.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg