Red Snapper with Creole Sauce (Print Version)
# Ingredients:
→ Fish Ingredients
01 -
2 fresh Red Snapper fillets
02 -
2 tablespoons olive oil
03 -
1 tablespoon butter
04 -
Salt to taste
05 -
1 teaspoon freshly ground black pepper
06 -
1 tablespoon Creole seasoning blend
07 -
1 teaspoon smoked paprika
→ Creole Sauce
08 -
½ cup heavy cream
09 -
⅓ cup chicken broth
10 -
1 tablespoon tomato paste
11 -
2 tablespoons fresh parsley, finely chopped
12 -
¼ cup bell peppers, chopped
13 -
¼ cup onions, diced
14 -
¼ cup ripe tomatoes, diced (optional)
15 -
A pinch of cayenne pepper
16 -
1 teaspoon Creole seasoning
# Instructions:
01 -
Combine all the seasonings in a small bowl. Thoroughly rinse the fish fillets and pat them dry with paper towels. Season both sides of the fish evenly with the spice mixture.
02 -
Heat olive oil in a sauté pan over medium-high heat. Once hot, add the seasoned fish and sear for about 3 minutes on each side until golden brown.
03 -
Transfer the seared fish to a baking pan and place in a preheated 350°F oven. Cook for about 15 minutes or until the fish reaches an internal temperature of 130°F.
04 -
In the same sauté pan used for the fish (keep those flavorful bits!), melt the butter. Add the chopped onions, bell peppers, and tomatoes. Sauté for 5 minutes until vegetables are softened.
05 -
Stir in tomato paste and heavy cream, mixing constantly until well combined. If the sauce seems too thick, thin it with a little chicken broth. Add the seasonings and simmer on low heat for 5 minutes. Pour over the fish and garnish with fresh parsley.
# Notes:
01 -
This Louisiana-inspired dish brings the bold flavors of Cajun cuisine to your dinner table.
02 -
The internal temperature of 130°F ensures the fish is perfectly cooked while staying moist.