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Red snapper with creamy Creole sauce

 Red snapper with creamy Creole sauce

Ingredients:

  • 4 red snapper fillets (about 6 oz each)
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the Creamy Creole Sauce:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Salt and black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions:

  1. Prepare the Snapper:

  • Pat the snapper fillets dry with paper towels and season both sides with salt and black pepper.
  1. Make the Creamy Creole Sauce:
  • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
  • Add the minced garlic, paprika, thyme, oregano, and cayenne pepper. Cook for another minute until fragrant.
  • Pour in the chicken broth and bring to a simmer. Let it cook for 5-7 minutes until the liquid reduces slightly.
  • Stir in the heavy cream and simmer for another 2-3 minutes until the sauce thickens. Season with salt and black pepper to taste.

  1. Cook the Snapper:

  • In another skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
  • Add the snapper fillets, skin side down, and cook for 3-4 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.

  1. Serve:

  • Place the cooked snapper fillets on plates and spoon the creamy Creole sauce over them.
  • Garnish with chopped fresh parsley and serve immediately.

Enjoy your Red Snapper with Creamy Creole Sauce!

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