Easy Red Snapper with Creole Sauce (Print Version)
# Ingredients:
→ Fish Ingredients
01 -
Two fillets of fresh Red Snapper
02 -
A tablespoon of butter
03 -
1 teaspoon smoked paprika
04 -
A tablespoon of a Creole spice mix
05 -
Freshly ground black pepper—1 teaspoon
06 -
Enough salt to suit your taste
07 -
Two tablespoons of olive oil
→ Creole Sauce
08 -
Half a cup of heavy cream
09 -
A third cup of chicken stock
10 -
One tablespoon of tomato paste
11 -
Roughly a quarter cup of finely chopped parsley
12 -
A hint of cayenne pepper
13 -
One teaspoon of Creole-style seasoning
14 -
Chopped bell peppers—1/4 cup
15 -
Diced onions—1/4 cup
16 -
Optional: 1/4 cup of diced ripe tomatoes
# Instructions:
01 -
Mix your spices together in a tiny bowl. Rinse the Red Snapper well, and carefully pat it until it’s not wet. Generously cover both sides of the fish with your seasoning mixture.
02 -
Add olive oil to a sauté pan, and heat it on medium-high. Once hot, cook both sides of the fish for around 3 minutes—just until they turn a golden brown color.
03 -
Place the fish into a baking dish after searing it. Preheat your oven to 350°F and bake for about 15 minutes, making sure the fish reaches an internal temp of 130°F before pulling it out.
04 -
Take the pan you used to cook the fish and throw in some butter. As the butter melts, add in the diced onions, peppers, and tomatoes. Let it all cook down for 5 minutes until the veggies soften.
05 -
Mix in tomato paste and heavy cream while stirring non-stop until it’s nice and smooth. Need to thin it out? Just pour in some chicken broth. Sprinkle your seasoning in and keep it on a low simmer for 5 minutes. Pour the sauce over the fish and top it off with parsley.
# Notes:
01 -
Bring the bold and rich Cajun vibes from Louisiana right into your kitchen with this tasty recipe!
02 -
Cooking the fish to 130°F keeps it flavorful and juicy.