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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