Description
A delightful seafood dish featuring tender red snapper paired with a zesty Creole sauce, perfect for any occasion.
Ingredients
- 2 fresh red snapper fillets
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Creole seasoning blend
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ⅓ cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup bell peppers, chopped
- ¼ cup onions, diced
- ¼ cup ripe tomatoes, diced (optional)
- A pinch of cayenne pepper
- 1 teaspoon additional Creole seasoning
Instructions
- Combine all the seasonings in a small bowl.
- Thoroughly rinse the fish fillets and pat them dry. Season both sides evenly with the spice mixture.
- Heat olive oil in a sauté pan over medium-high heat. Add the seasoned fish and sear for about 3 minutes on each side until golden brown.
- Transfer the seared fish to a baking pan and cook in a preheated 350°F (175°C) oven for about 15 minutes until it reaches an internal temperature of 130°F (54°C).
- In the same sauté pan, melt the butter and add the chopped onions, bell peppers, and tomatoes. Sauté for 5 minutes until softened.
- Stir in the tomato paste and heavy cream, mixing until well combined. Adjust with chicken broth if the sauce is too thick. Add the seasonings and simmer on low heat for 5 minutes.
- Pour the sauce over the fish and garnish with fresh parsley.
Notes
Use a non-stick sauté pan to prevent sticking. Adjust the spice level of the Creole seasoning to your liking.
