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Red Snapper with Creamy Creole Sauce

Incredible Red Snapper with Creamy Creole Sauce at Home

Experience a flavor explosion with Red Snapper and a rich, creamy Creole sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Look for bright, clear eyes and firm flesh.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 teaspoon Salt Kosher salt is recommended.
  • 1 teaspoon Black Pepper Freshly ground is recommended.
For the Creamy Sauce
  • 4 tablespoons Butter Can use margarine if dairy-free.
  • 2 tablespoons Creole Seasoning Key spice mix for authentic flavor.
  • 1 teaspoon Smoked Paprika Regular paprika can be used if unavailable.
  • 1 cup Heavy Cream Half-and-half can be a lighter alternative.
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian option.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be an alternative.
  • 1 cup Chopped Bell Peppers Any color bell pepper will work.
  • 1 cup Diced Onions Opt for yellow or red for added sweetness.
  • 2 tablespoons Chopped Fresh Parsley For garnish.
Optional Additions
  • 1 cup Diced Tomatoes Feel free to omit if not preferred.
  • 1/2 teaspoon Cayenne Pepper Adjust to your spice preference.

Equipment

  • sauté pan
  • baking pan
  • mixing bowl
  • Cooking spoon

Method
 

Cooking Instructions
  1. Mix together black pepper, Creole seasoning, and smoked paprika in a small bowl.
  2. Rinse the red snapper fillets under cold water and pat dry, then coat with seasoning mix.
  3. Heat olive oil in a sauté pan over medium-high heat and sear the fillets for about 3 minutes on each side.
  4. Transfer the seared fish to a baking pan and finish cooking in a preheated oven at 350°F for about 15 minutes.
  5. In the same pan, melt butter over medium heat, then sauté onions and bell peppers for about 5 minutes.
  6. Stir in tomato paste and heavy cream, thinning with chicken broth as needed.
  7. Add remaining seasonings and simmer on low for 5 minutes, then serve sauce over the fish and garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Avoid overcrowding the pan while searing fish to achieve a nice golden crust. Use a thermometer to check for doneness at 130°F.

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