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:
- Prepare the Snapper:
- Pat the snapper fillets dry with paper towels and season both sides with salt and black pepper.
- 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.
- 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.
- 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!