Ingredients:
For the Red Snapper:
4 red snapper fillets (skin on or off, depending on your preference)
1-2 tbsp olive oil (or butter for extra richness)
Salt and pepper, to taste
1 tsp Creole seasoning (or more, to taste)
1 tbsp fresh parsley, chopped (for garnish)
For the Creamy Creole Sauce:
1 tbsp olive oil (or butter)
1 small onion, finely chopped
1 bell pepper, finely chopped (green or red)
2 celery stalks, finely chopped
3 cloves garlic, minced
1/2 tsp paprika
1/2 tsp cayenne pepper (adjust to your spice preference)
1 tsp Creole seasoning (or to taste)
1/2 cup dry white wine (optional, can substitute with chicken broth)
1 cup heavy cream
1/2 cup chicken broth (or fish stock)
1 tbsp tomato paste (optional, for extra depth)
1 tbsp lemon juice (freshly squeezed)
Salt and pepper, to taste
Fresh parsley or green onions for garnish
Instructions:
Prepare the Red Snapper:
Season the fish: Pat the red snapper fillets dry with paper towels. Season both sides with salt, pepper, and Creole seasoning.
Cook the fish: In a large skillet, heat the olive oil (or butter) over medium-high heat. When hot, add the fillets to the skillet, skin-side down (if the skin is on). Cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. The fish should flake easily with a fork. Remove the fish from the skillet and set aside.
Make the Creamy Creole Sauce:
Sauté the vegetables: In the same skillet, add 1 tablespoon of olive oil (or butter). Add the chopped onion, bell pepper, and celery. Sauté over medium heat for about 5-7 minutes, or until the vegetables are softened and starting to caramelize.
Add garlic and seasonings: Stir in the minced garlic, paprika, cayenne pepper, and Creole seasoning. Cook for about 1 minute, until fragrant.
Deglaze the pan: If using white wine, pour it into the skillet, scraping up any brown bits from the bottom of the pan with a wooden spoon. Let the wine cook down for 2-3 minutes until it reduces slightly. If you're not using wine, skip this step and proceed to the next.
Add cream and broth: Stir in the heavy cream, chicken broth, and tomato paste (if using). Bring the sauce to a simmer and let it cook for 5-7 minutes, allowing the sauce to thicken and become creamy.
Finish the sauce: Stir in the lemon juice and adjust the seasoning with salt and pepper to taste. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.
Serve:
Plate the fish: Place the cooked red snapper fillets on serving plates.
Top with sauce: Spoon the creamy Creole sauce over the fish fillets, generously covering each piece.
Garnish: Sprinkle with freshly chopped parsley or green onions for a fresh burst of flavor and color.
Serve: Serve the Red Snapper with Creamy Creole Sauce immediately, with your favorite sides. This dish pairs wonderfully with rice, mashed potatoes, or a simple green vegetable like sautéed spinach or roasted asparagus.
Tips:
Adjust the heat: If you prefer a milder dish, reduce the cayenne pepper and Creole seasoning, or use a milder paprika. For more spice, feel free to add extra cayenne or hot sauce.
Wine: If you don’t want to use wine, you can replace it with more chicken broth or a splash of lemon juice for acidity.
Other fish: If you can’t find red snapper, you can substitute with other mild, flaky fish like tilapia, trout, or halibut.
Make-ahead: The sauce can be made ahead and refrigerated for up to 2-3 days. Just reheat it gently before serving.
This Red Snapper with Creamy Creole Sauce is an easy yet impressive dish that's sure to wow your guests with its layers of flavor and richness! Enjoy!
