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Red Snapper with Creamy Creole Sauce

Savor Red Snapper with Creamy Creole Sauce Tonight!

Delight in this Red Snapper with Creamy Creole Sauce, a dish that transforms dinner into a gourmet experience.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Tender and flaky, these fillets are the star of this creamy dish.
For the Sauce
  • 2 tablespoons Olive Oil Used for sautéing; enhances the flavors of the sauce.
  • 2 tablespoons Butter Adds a rich depth and creaminess; can substitute with olive oil for a dairy-free version.
  • 1 cup Onion, chopped A sweet base flavor that complements the sauce beautifully.
  • 1 cup Bell Pepper, chopped Provides sweetness and vibrant color; any mild pepper can work well as a substitute.
  • 2 cloves Garlic, minced Infuses the sauce with a wonderful aromatic flavor; fresh is best!
  • 1 teaspoon Paprika Adds color and a mild smoky profile; try smoked paprika for an extra kick.
  • 1/4 teaspoon Cayenne Pepper Introduces a bit of heat; omit for milder version.
  • 2 tablespoons Creole Seasoning The key spice blend that gives this dish its fantastic character; can be swapped with Cajun seasoning.
  • 1 cup Chicken Broth Deepens the sauce’s flavor; vegetable broth can replace it for vegetarian options.
  • 2 tablespoons Tomato Paste Thickens the sauce and enriches it; diced tomatoes can be used if you’re out of paste.
  • 1 cup Heavy Cream Creates the luxurious creamy texture; half-and-half or coconut cream can be used as alternatives.
  • 2 tablespoons Lemon Juice Brightens up the sauce, enhancing overall flavors; fresh is always better.
  • 1 tablespoon Fresh Thyme Adds a fresh, herbal note; dried herbs can substitute if fresh isn’t available.
  • 1 tablespoon Fresh Parsley Adds a fresh, herbal note; dried herbs can substitute if fresh isn’t available.

Equipment

  • Oven-safe skillet
  • cutting board
  • Knife
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Season the red snapper fillets with salt, pepper, and Creole seasoning.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat and sear the fillets for 3-4 minutes on each side.
  4. Add butter to the same skillet, then sauté the chopped onion and bell pepper for about 5 minutes until softened.
  5. Stir in minced garlic, paprika, and cayenne pepper and cook for an additional minute.
  6. Pour in chicken broth to deglaze the skillet, add tomato paste, and simmer for 2-3 minutes until thickened.
  7. Lower the heat and gradually stir in heavy cream, allowing it to simmer for 3-4 minutes.
  8. Add lemon juice, thyme, and parsley to the sauce, then return the seared fillets and spoon sauce over.
  9. Transfer the skillet to the oven and bake for 5-7 minutes until the fish is cooked through.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 28gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Choose fresh red snapper for the best flavor. Adjust spice levels as desired.

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