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Red Snapper with Creamy Creole Sauce: A Flavorful, Elegant Seafood Dish
Looking to elevate your dinner game with a dish that’s both flavorful and elegant? Look no further than Red Snapper with Creamy Creole Sauce. This seafood dish combines the delicate, sweet flavor of fresh red snapper with the bold, zesty flavors of a rich Creole sauce. The result is a mouthwatering entrée that’s perfect for a special occasion or an impressive weeknight meal.
Whether you’re a fan of seafood or new to cooking fish, this recipe is surprisingly easy to make and will have you savoring every bite. With just the right amount of spice, creaminess, and tang, this dish offers a taste of the vibrant South, straight to your dinner table.
🐟 Why You’ll Love This Dish:
- Perfectly cooked snapper: The fish is tender, juicy, and flaky, cooked to perfection.
- Creamy Creole sauce: The sauce is rich, flavorful, and slightly tangy, with just the right amount of heat.
- Balanced and hearty: The combination of fish and creamy sauce creates a satisfying meal.
- Easy to make: With simple ingredients and a straightforward cooking process, this dish comes together in less than 30 minutes.
🛒 Ingredients
For the Red Snapper:
- 4 red snapper fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
For the Creamy Creole Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 bell pepper, diced (red or green)
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning (or Cajun seasoning)
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup heavy cream
- ½ cup chicken broth (or fish stock for more flavor)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Hot sauce (optional, for a spicy kick)
👩🍳 Instructions
Step 1: Prepare the Snapper
- Pat the red snapper fillets dry with a paper towel.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and black pepper. Rub the seasonings into the fish to coat evenly.
- Heat a nonstick skillet or cast-iron pan over medium heat. Once hot, add the fillets and cook for about 3–4 minutes on each side, until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
- Once cooked, remove the fillets from the pan and set aside, keeping them warm.
Step 2: Make the Creole Sauce
- In the same pan, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté for 2–3 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds, until fragrant.
- Sprinkle in the Creole seasoning, smoked paprika, and dried thyme, stirring to combine.
- Pour in the heavy cream and chicken broth. Stir until the sauce begins to thicken, about 3–5 minutes.
