Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce

Instructions

1. Prepare the Red Snapper:

   • Pat the snapper fillets dry with paper towels.
   • In a small bowl, mix paprika, garlic powder, cayenne pepper, onion powder, salt, and black pepper. Sprinkle the seasoning mixture evenly over both sides of the snapper fillets.

2. Cook the Snapper:

   • Heat olive oil in a large skillet over medium-high heat.
   • Place the snapper fillets skin-side down in the skillet and cook for 3-4 minutes until the skin is crispy and golden brown.
   • Flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside.

3. Make the Creamy Creole Sauce:

   • In the same skillet, melt the butter over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic, Creole seasoning, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
   • Pour in the chicken or seafood stock and bring to a simmer. Let it reduce slightly (about 2-3 minutes).
   • Lower the heat and stir in the heavy cream, Worcestershire sauce, and hot sauce. Simmer for 2-3 minutes until the sauce thickens slightly.
   • Stir in the chopped parsley and adjust the seasoning with salt and black pepper, if needed.

4. Serve:

   • Plate the cooked snapper fillets and spoon the creamy Creole sauce generously over the top. Garnish with extra parsley, if desired.

Conclusion

Red Snapper with Creamy Creole Sauce is a dish that delivers on both flavor and presentation. The delicate snapper pairs beautifully with the robust, velvety sauce, creating a meal that’s as satisfying as it is impressive. Serve it with rice, mashed potatoes, or sautéed greens for a complete and memorable dining experience. Enjoy the taste of Creole-inspired excellence!