Description
A delightful red snapper dish featuring a vibrant Creole sauce, perfect for family gatherings or special occasions.
Ingredients
- 2 fresh red snapper fillets
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Creole seasoning blend
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ⅓ cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup bell peppers, chopped
- ¼ cup onions, diced
- ¼ cup ripe tomatoes, diced (optional)
- A pinch of cayenne pepper
- 1 teaspoon additional Creole seasoning
Instructions
- Combine all the seasonings in a small bowl.
- Rinse the fish fillets and pat them dry with paper towels. Season both sides of the fish evenly with the spice mixture.
- Heat olive oil in a sauté pan over medium-high heat. Add the seasoned fish and sear for about 3 minutes on each side until golden brown.
- Transfer the seared fish to a baking pan and place in a preheated 350°F oven. Cook for about 15 minutes or until the fish reaches an internal temperature of 130°F.
- In the same sauté pan, melt butter. Add the chopped onions, bell peppers, and tomatoes. Sauté for 5 minutes until the vegetables are softened.
- Stir in tomato paste and heavy cream, mixing constantly until well combined. If the sauce is too thick, thin it with a little chicken broth. Add the seasonings and simmer on low heat for 5 minutes.
- Pour the sauce over the fish and garnish with fresh parsley.
Notes
For a lighter version, consider oven-baking the seasoned fish without searing. Serve with steamed rice or a fresh green salad for an optimal dining experience.