Red Snapper Creamy Creole Sauce (Print Version)
# Ingredients:
→ Red Snapper
01 -
0.5 teaspoon garlic powder
02 -
0.5 teaspoon paprika
03 -
Black pepper to taste
04 -
Salt to taste
05 -
2 tablespoons olive oil
06 -
4 red snapper fillets
→ Creamy Creole Sauce
07 -
1 tablespoon fresh parsley, chopped
08 -
60 grams diced tomatoes (optional)
09 -
120 millilitres chicken broth
10 -
120 millilitres heavy cream
11 -
0.25 teaspoon cayenne pepper (optional)
12 -
1 teaspoon Creole seasoning
13 -
2 cloves garlic, minced
14 -
1 small bell pepper, finely chopped
15 -
1 small onion, finely chopped
16 -
1 tablespoon unsalted butter
# Instructions:
01 -
Top the snapper with that fresh chopped parsley and grab your favorite side. Enjoy right away while it's hot.
02 -
Tuck those red snapper fillets back in the pan. Spoon the sauce all over and let it all hang out together for a minute or two.
03 -
Now pour in your cream, give it a good stir, and let it bubble gently for around 5 minutes so it thickens up.
04 -
Toss in the garlic, Creole seasoning, and a bit of cayenne. Cook till it smells great—about a minute. Splash in chicken broth and tomatoes, let everything blend over medium for a few.
05 -
Keep the heat on medium, toss in the butter till melted, then add onion and bell pepper. Stir for 4–5 minutes until soft.
06 -
In a big pan, heat up the olive oil over fairly hot heat. Drop in the fillets, give them 3 to 4 minutes each side till they’re golden and flake easy. Lift them out and set aside.
07 -
Grab some paper towels and dry off your fillets real quick. Sprinkle salt, pepper, paprika, and garlic powder on both sides.
# Notes:
01 -
This super creamy Creole sauce really makes the sweet, mild red snapper stand out. Serve it with a bowl of rice, some mashed potatoes, or toast to soak up all that goodness.