Description
Enjoy a taste of the Louisiana bayou with this flavorful Red Snapper with Creamy Creole Sauce recipe. Tender red snapper fillets are seared to perfection and topped with a rich, spicy Creole sauce for a delicious and satisfying meal.
Ingredients
Scale
Red Snapper:
- 4 red snapper fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Creole Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1/2 green bell pepper, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry and season with salt, pepper, and paprika. Cook in olive oil until golden and cooked through.
- Make the Creole Sauce: In the same skillet, sauté onion, bell pepper, and celery. Add garlic, seasonings, tomatoes, cream, and Worcestershire sauce. Simmer until thickened.
- Assemble: Spoon the Creole sauce over the red snapper fillets. Garnish with parsley and serve hot.
Notes
- Serve with white rice, grits, or crusty bread to soak up the flavorful sauce.
- You can substitute red snapper with grouper or tilapia if needed.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 390
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
