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Red Snapper with Creamy Creole Sauce ππΆοΈ
Red Snapper with Creamy Creole Sauce ππΆοΈ
Ingredients:
- 4 red snapper fillets
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp butter
For the Creamy Creole Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Creole seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for extra heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp lemon juice
- Fresh parsley, chopped (for garnish)
Instructions:
- Season the red snapper fillets with salt and pepper.
- Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Cook the fillets for 3-4 minutes per side, until the fish flakes easily. Remove from skillet and set aside.
- In the same skillet, melt 2 tbsp butter and sautΓ© the onion and bell pepper until softened.
- Add garlic and cook until fragrant. Stir in Creole seasoning, smoked paprika, and cayenne pepper.
- Pour in the chicken broth and bring to a simmer. Add the heavy cream and cook until the sauce thickens slightly.
- Stir in lemon juice, then return the snapper fillets to the skillet, spooning the sauce over the top.
- Garnish with fresh parsley and serve.
Notes:
- Serve with rice, mashed potatoes, or steamed vegetables.
- Adjust the spice level by altering the amount of Creole seasoning and cayenne pepper.
Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Servings: 4