Description
A simple yet elegant Red Snapper dish served with a creamy, flavorful Creole sauce that brings restaurant-quality flavors to your home kitchen.
Ingredients
Scale
- 2 Red Snapper fillets
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon hot sauce (optional)
- 1 tablespoon lemon juice
- Chopped parsley or green onions for garnish
- Fluffy white or dirty rice for serving
Instructions
- Pat the Red Snapper fillets dry and season with salt and pepper.
- In a skillet, heat olive oil over medium-high heat.
- Lay the snapper skin-side down and sear for about 4-5 minutes without moving it until the skin is crispy.
- Flip the fillets gently and cook for another 3-4 minutes, basting with the sauce as it cooks.
- In another saucepan, sauté the onion, bell pepper, and garlic until soft.
- Add the heavy cream, smoked paprika, hot sauce (if using), and lemon juice; stir to combine and simmer until slightly thickened.
- Serve the snapper over rice, drizzled with creamy Creole sauce and garnished with parsley or green onions.
Notes
For a lighter sauce, substitute half-and-half or coconut milk. This dish pairs wonderfully with roasted asparagus or green beans.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg