When it comes to my top 3 favorite fish to eat, There’s no doubt about it that Red Snapper has made the list. And what better way to eat Red Snapper you may ask? Well, there are so many wonderful ways to prepare this fish, My absolute favorite way of making Red Snapper is Cajun style. The spices that are perfectly coated, pan-seared, and then topped with a creamy Cajun sauce make this fish just that more delicious!
What are some good sides dishes?
My number one go-to side is Dirty Rice. To me, that brings the full Louisiana vibe to this meal. But there are so many other sides that will go along with this wonderful fish!
Here are a few other sides that might strike up your taste buds.
- Mashed Potatoes
- Red Beans & Rice
- Cheddar Grits
- Skillet fried Corn
How to Plate and Style your this dish like a Pro.
If you are looking to wow your dinner guest. Here are a few tips for you to start with.
Tip #1 When plating this particular meal make sure to serve on white plates instead of plates that have multiple designs on them. You will want your guest to be able to see the actual meal. Trust me your food then has the spotlight.
Tip #2 Next you always want to garnish. you can never go wrong with something as simple as adding some type of green food herbs like parsley or kale. Garnishing your dish adds a special touch which adds to the next tip.
Tip #3 Be sure to do a final wipe around your plate before placing the meal in front of your guest. It’s all in the presentation and they will appreciate all of your efforts!
Red Snapper with Creamy Creole Sauce
Ingredients
Ingredients
- 2 Red Snapper Fillet
- 2 tbsp. Olive Oil
- 1 tbsp. Butter
- 2 tbsp. Salt
- 1 tsp. Pepper
- Creole Seasoning
- Smoke Paprika
Creamy Creole Sauce
- ¼ cup Heavy Cream
- Chicken Broth
- 1 tbsp. Tomato Paste
- Chopped Fresh Parsley
- Chopped Bell Peppers
- Diced Onions
- Diced Tomatoes optional
- pinch Cayenne Pepper
- 1 tbsp. Creole Seasoning
Instructions
Cook the Fish
- Mix all seasoning in a small bowl.
- Rinse fish fillets and pat dry with a paper towel. Then evenly coat fish on both sides.
- Heat oil in sauté pan on medium high heat. Add seasoned fish to already heated pan. allowing the fish to sear on both sides for maybe 3 mins.
- Then transfer fish onto a separate baking pan and place in the 350° Oven to finish cooking for 15 minutes or when fish reaches 130 Temperature.
Creamy Creole Sauce
- In the same sauté pan in which the fish was in without washing the pan out, add butter
- Add chopped Onions, bell peppers, tomatoes and sauté for 5 minutes.
- Adding Tomato Paste and Heavy Cream stirring constantly until both tomato paste and Heavy cream is completely combined. (if sauce seems too thick for your liking, add in a little broth)
- Add in seasonings and let it simmer on low heat for additional 5 minutes. Add sauce on top of your fish, then garnish with parsley. Enjoy!