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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce: A Flavorful Delight

A delightful Red Snapper with Creamy Creole Sauce that transforms ordinary ingredients into a gourmet meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Seafood
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Fresh or thawed frozen fillets work beautifully
For the Sauce
  • 2 tablespoons Olive Oil Can be swapped with vegetable oil if preferred
  • 2 tablespoons Butter Use a dairy-free option for a vegan dish
  • 1 medium Onion Chopped; shallots or leeks can be substituted
  • 1 medium Bell Pepper Chopped; any color bell pepper can be used
  • 3 cloves Garlic Minced; fresh garlic is best
  • 1 teaspoon Paprika Smoked paprika can add an extra layer of taste
  • 1/2 teaspoon Cayenne Pepper Adjust based on your spice preference
  • 2 tablespoons Creole Seasoning Modify to suit your palate
  • 1 cup Chicken Broth Vegetable broth serves as a vegetarian alternative
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used for a different texture
  • 1 cup Heavy Cream Consider half-and-half or coconut cream for lighter options
  • 2 tablespoons Lemon Juice Fresh lemon juice is ideal, bottled works too
  • 1 teaspoon Fresh Thyme Reduce the quantity if using dried thyme
  • 2 tablespoons Fresh Parsley Can be swapped for chives or green onions

Equipment

  • Oven-safe skillet

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C).
  2. Generously season the red snapper fillets with salt, pepper, and Creole seasoning on both sides.
  3. In a large, oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Sear each side of the red snapper fillets for about 3–4 minutes until golden brown.
  4. In the same skillet, melt 2 tablespoons of butter over medium heat. Sauté the chopped onion and bell pepper for around 5 minutes until softened.
  5. Add minced garlic, paprika, cayenne pepper, and remaining Creole seasoning to the skillet. Sauté for 1 minute until fragrant.
  6. Pour in 1 cup of chicken broth, scraping the bottom of the skillet. Allow the mixture to simmer for a couple of minutes.
  7. Stir in 2 tablespoons of tomato paste and let the sauce simmer for 2–3 minutes until it thickens slightly.
  8. Lower the heat to medium-low and slowly add 1 cup of heavy cream. Stir continuously for an additional 3–4 minutes.
  9. Mix in freshly squeezed lemon juice, thyme, and parsley into the sauce.
  10. Return the seared red snapper fillets to the skillet, spooning the creamy sauce over each fillet. Transfer to the preheated oven and bake for 5–7 minutes.
  11. Once cooked, remove from the oven and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 9gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 300IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Serve with quick-sautéed greens or crusty bread for a complete meal.

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