Description
A flavorful and savory dish featuring perfectly seared red snapper topped with a rich, creamy Creole sauce. A delightful seafood dinner with a spicy kick.
Ingredients
Scale
- 4 red snapper fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
- 1 tablespoon butter
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (red or green)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon hot sauce (optional for extra heat)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Season the red snapper fillets with paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the red snapper fillets and cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for about 3-4 minutes until the vegetables are softened.
- Pour in the heavy cream, chicken broth, Worcestershire sauce, and lemon juice. Stir well to combine and bring the sauce to a simmer. Cook for about 3-5 minutes, allowing the sauce to thicken slightly.
- Add hot sauce (if using) and adjust seasoning with salt and pepper to taste.
- Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the fish. Let the fish simmer in the sauce for about 2-3 minutes to heat through.
- Garnish with chopped parsley and serve the red snapper with creamy Creole sauce over rice or with your favorite sides.
Notes
- This dish pairs beautifully with white rice, cornbread, or sautéed vegetables.
- If you prefer a spicier sauce, increase the cayenne pepper or add more hot sauce to taste.
- For a lighter version, you can substitute the heavy cream with half-and-half or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 85mg