Red Snapper with Creamy Creole Sauce Recipe

Ingredients

For the Snapper:

4 (6 oz) red snapper fillets, skin-on or skinless

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1 lemon, sliced (for garnish)


For the Creamy Creole Sauce:

2 tbsp butter

1/2 cup onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup green bell pepper, finely chopped

2 garlic cloves, minced

1 tsp Creole seasoning

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional, for heat)

1 cup heavy cream

1/2 cup chicken or vegetable broth

1 tsp Worcestershire sauce

1 tsp hot sauce (optional, for extra spice)

1 tbsp parsley, chopped (for garnish)


Instructions

1. Prepare the Snapper:

Pat the red snapper fillets dry with paper towels. Rub the fillets with olive oil, then sprinkle with paprika, garlic powder, salt, and pepper. Set aside.


2. Cook the Snapper:

Heat a large skillet over medium heat. Place the fillets in the skillet (skin-side down if applicable) and cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from skillet and keep warm.


3. Make the Sauce:

In the same skillet, melt butter over medium heat. Add onions, celery, and bell peppers, cooking until softened (about 4-5 minutes). Stir in minced garlic and cook for another minute.

Add Creole seasoning, smoked paprika, and cayenne pepper (if using). Stir to coat the vegetables with the spices.

Pour in the chicken or vegetable broth, scraping the bottom of the skillet to deglaze. Let simmer for 2-3 minutes.

Stir in heavy cream, Worcestershire sauce, and hot sauce (if using). Simmer for 3-5 minutes, or until the sauce thickens slightly.


4. Combine and Serve:

Return the snapper fillets to the skillet, spooning the creamy sauce over the fish. Let cook for another minute to blend flavors.

Garnish with fresh parsley and serve with lemon slices on the side.

Serving Suggestions

Pair with rice, mashed potatoes, or sautéed vegetables for a complete meal.


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Nutrition Information (Per Serving)

Serving Size: 1 fillet with sauce (approximately 1/4 of the recipe)

Calories: 380

Protein: 28g

Carbohydrates: 6g

Fiber: 1g

Sugar: 2g

Fat: 26g

Saturated Fat: 13g


Cholesterol: 115mg

Sodium: 580mg


Nutrition values are approximate and may vary based on exact ingredients and portion sizes.