Best Red Snapper with Creamy Creole Sauce
Pan-seared red snapper served with a rich, creamy Creole-inspired sauce.
Ingredients
- Red Snapper:
- 4 red snapper fillets 5–6 oz each, skin on or off
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- Creamy Creole Sauce:
- 2 tbsp unsalted butter
- ½ cup onion finely diced
- ¼ cup bell pepper finely diced
- ¼ cup celery finely diced
- 2 cloves garlic minced
- 1½ tsp Creole seasoning adjust to taste
- ½ tsp smoked paprika
- ½ cup chicken or seafood broth
- ¾ cup heavy cream
- 1 tsp lemon juice
- Optional garnish: chopped parsley or green onions
Instructions
- Season and sear red snapper until golden.
- Sauté vegetables and spices in butter.
- Deglaze with broth, then add cream.
- Return fish to sauce and warm gently.
- Garnish and serve.
Notes
- Don’t overcook the fish
- Keep the heat low with cream
- Adjust Creole seasoning to taste
- Best served immediately