Red Snapper with Creamy Creole Sauce

Step 2: Sauté the Vegetables
In the same pan, add 1 tablespoon of butter and allow it to melt over medium heat. Once melted, add the finely chopped onion, bell pepper, and minced garlic. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they become soft and fragrant. The onions should be translucent, and the garlic should be slightly golden.

Step 3: Create the Creamy Creole 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.

Step 2: Sauté the Vegetables
In the same pan, add 1 tablespoon of butter and allow it to melt over medium heat. Once melted, add the finely chopped onion, bell pepper, and minced garlic. Cook the vegetables for about 5-7 minutes, stirring occasionally, until they become soft and fragrant. The onions should be translucent, and the garlic should be slightly golden.

Step 3: Create the Creamy Creole Sauce

Once the sauce has thickened, carefully return the cooked red snapper fillets to the pan. Spoon the creamy Creole sauce over the fillets, ensuring each piece is well-coated. Let the fish cook in the sauce for an additional 2-3 minutes to absorb the flavors.

Step 5: Garnish and Serve
Turn off the heat and garnish the dish with chopped fresh parsley. Serve the Red Snapper with Creamy Creole Sauce with lemon wedges on the side. The citrus from the lemon perfectly complements the rich and creamy sauce.