Red Snapper with Creamy Creole Sauce 🐟🌶️

Ingredients:

For the Red Snapper:

4 red snapper fillets

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

Lemon wedges for serving

For the Creamy Creole Sauce:

1 tablespoon butter

1 small onion, finely chopped

1 bell pepper, finely chopped

2 cloves garlic, minced

1 cup heavy cream

1 tablespoon Creole seasoning

1/2 cup chicken broth

1 tablespoon tomato paste

Fresh parsley for garnish

Directions:

Cook the Red Snapper:

Season the red snapper fillets with paprika, garlic powder, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Cook the fillets for 3-4 minutes per side, until they are golden and flaky. Remove from the skillet and set aside.

Make the Creamy Creole Sauce:

In the same skillet, melt the butter and sauté the onion, bell pepper, and garlic for 3-4 minutes until softened.

Stir in the tomato paste and Creole seasoning. Add the chicken broth and bring to a simmer.

Stir in the heavy cream and cook for another 3-4 minutes until the sauce thickens slightly.

Serve:

Spoon the creamy Creole sauce over the red snapper fillets and garnish with fresh parsley. Serve with lemon wedges.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 4 servings

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