Description
This Red Snapper with Creamy Creole Sauce recipe features tender, pan-seared red snapper fillets topped with a rich, flavorful Creole cream sauce made from sautéed onions, bell peppers, garlic, and a blend of Creole seasoning. Ready in just 25 minutes, this dish balances spicy and creamy elements for a deliciously satisfying seafood meal.
Ingredients
Scale
For the Fish
- 2 red snapper fillets
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
For the Creamy Creole Sauce
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 cloves garlic, minced
- 1 tablespoon Creole seasoning
- 1 cup heavy cream
- 1 tablespoon lemon juice
Instructions
- Heat the oil: Warm 1 tablespoon olive oil in a pan over medium heat to prepare for sautéing the vegetables.
- Sauté vegetables: Add the diced onion, bell pepper, and minced garlic to the pan. Cook until the vegetables are soft and fragrant, about 5 minutes.
- Add seasoning: Sprinkle 1 tablespoon of Creole seasoning over the sautéed vegetables and stir to combine and release the spice flavors.
- Make the sauce: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Finish the sauce: Stir in 1 tablespoon lemon juice along with salt and pepper to taste. Mix thoroughly and keep the sauce warm on low heat.
- Cook the snapper: In another pan, season the red snapper fillets with salt and pepper, then cook over medium heat until golden brown on both sides and cooked through, approximately 3-4 minutes per side depending on thickness.
- Serve: Plate the cooked red snapper fillets and generously spoon the creamy Creole sauce on top. Serve immediately for best flavor.
Notes
- You can adjust the Creole seasoning to control the spice level of the sauce.
- Serve with steamed rice or crusty bread to enjoy the creamy sauce fully.
- Make sure not to overcook the snapper to keep it tender and moist.
- For a lighter version, substitute half-and-half for the heavy cream, but the sauce will be less rich.
