Red Snapper with Creamy Creole Sauce
Enjoy a flavorful pan-grilled fish seasoned with bold Cajun spices in this Red Snapper with Creamy Creole Sauce recipe.
Equipment
- Saute Pan
- Baking Pan
- Oven
Ingredients
Fish Ingredients
- 2 pieces Red Snapper Fillets
- 2 tablespoon Olive Oil
- 1 tablespoon Butter
- to taste Salt
- 1 teaspoon Pepper
- 1 tablespoon Creole Seasoning
- 1 teaspoon Smoke Paprika
Creamy Creole Sauce Ingredients
- ½ cup Heavy Cream
- ⅓ cup Chicken Broth
- 1 tablespoon Tomato Paste
- 2 tablespoon Chopped Fresh Parsley
- ¼ cup Chopped Bell Peppers
- ¼ cup Diced Onions
- ¼ cup Diced Tomatoes optional
- a pinch Cayenne Pepper
- 1 teaspoon Creole Seasoning
Instructions
Cook the Fish
- Mix all seasoning in a small bowl.
- Rinse fish fillets and pat dry with a paper towel. Then evenly coat fish on both sides.
- Heat oil in sauté pan on medium-high heat. Add seasoned fish to already heated pan, allowing the fish to sear on both sides for about 3 minutes.
- Transfer fish onto a separate baking pan and place in the 350° oven to finish cooking for 15 minutes or until fish reaches 130°F.
Creamy Creole Sauce
- In the same sauté pan, add butter.
- Add chopped onions, bell peppers, tomatoes and sauté for 5 minutes.
- Add tomato paste and heavy cream, stirring constantly until combined. If sauce seems too thick, add a little broth.
- Add in seasonings and let it simmer on low heat for an additional 5 minutes. Serve sauce on top of fish and garnish with parsley.
Nutrition
Serving: 1filletCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg
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