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Ingredients:
4 red snapper fillets – Fresh fillets are best for this dish, offering a light and flaky texture.
2 tbsp olive oil – Used to cook the fish and enhance its natural flavors.
Salt and pepper, to taste – For seasoning the fish to your preference
1 cup heavy cream – This forms the base of the rich and creamy Creole sauce.
1/2 cup chicken broth – Helps thin out the sauce while adding savory depth.
1 tbsp Creole seasoning – A key ingredient for that authentic Creole flavor, made with a mix of spices like paprika, garlic, and thyme.
1 tbsp butter – Adds richness to the sauce and helps sauté the vegetables.
1 small onion, finely chopped – Brings a sweet and mild flavor to the sauce.
1 bell pepper, finely chopped – Adds a slight crunch and sweetness to balance the spices.
2 garlic cloves, minced – Garlic provides a robust flavor that complements the Creole seasoning.
1 tbsp tomato paste – Thickens the sauce while adding a slight tanginess.
1/2 tsp paprika – For extra depth and smoky notes in the sauce.
1/4 tsp cayenne pepper – Adds heat, but can be adjusted depending on your spice preference.
1/4 cup fresh parsley, chopped – A fresh garnish that brightens up the dish.
Lemon wedges, for serving – Provides a fresh citrus finish that complements the richness of the sauce.
Preparation:
Step 1: Prepare the Fish
Season the red snapper fillets on both sides with salt and pepper to taste. Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, place the seasoned fillets in the pan. Cook for about 4-5 minutes on each side, or until the fillets are golden brown and fully cooked through. The flesh should easily flake with a fork. Once cooked, remove the fillets from the pan and set aside.
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