Red Snapper with Creamy Creole Sauce
Enjoy a flavorful, pan-grilled fish seasoned with bold Cajun spices. If you love Cajun-style cuisine, this Louisiana-inspired recipe is perfect for spicing p your weeknight dinners.
Servings 2
Ingredients
Ingredients
- 2 Red Snapper Fillet
- 2 tbsp. Olive Oil
- 1 tbsp. Butter
- Salt to taste
- 1 tsp. Pepper
- 1 tbsp. Creole Seasoning
- 1 tsp. Smoke Paprika
Creamy Creole Sauce
- ½ cup Heavy Cream
- ⅓ cup Chicken Broth
- 1 tbsp. Tomato Paste
- 2 tbsp. Chopped Fresh Parsley
- ¼ cup Chopped Bell Peppers
- ¼ cup Diced Onions
- ¼ cup Diced Tomatoes optional
- pinch Cayenne Pepper
- 1 tsp.. 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!