Red Snapper with Creamy Creole Sauce

Ingredients

For the Red Snapper

• 2 red snapper fillets

• 2 tablespoons olive oil

• 1 tablespoon butter

• Salt to taste

• 1 teaspoon black pepper

• 1 tablespoon Creole seasoning

• 1 teaspoon smoked paprika

For the Creamy Creole Sauce

• ½ cup heavy cream

• ⅓ cup chicken broth (or seafood broth)

• 1 tablespoon tomato paste

• ¼ cup chopped bell peppers

• ¼ cup diced onions

• ¼ cup diced tomatoes (optional)

• 2 tablespoons chopped fresh parsley

• Pinch of cayenne pepper

• 1 teaspoon Creole seasoning

Instructions

1. Prepare the fish: Mix salt, pepper, Creole seasoning, and smoked paprika together. Rinse red snapper fillets and pat dry. Coat both sides of the fillets evenly with the seasoning mix.

2. Cook the fish: Heat olive oil in a sauté pan over medium-high heat. Add the fillets and sear for about 3 minutes per side until golden brown. Transfer fillets to a baking pan and finish cooking in a 350°F oven for about 15 minutes or until fish flakes easily.

3. Make the creamy Creole sauce: In the same sauté pan, add butter. Sauté onions, bell peppers, and optional tomatoes for about 5 minutes until softened. Stir in tomato paste and heavy cream, stirring constantly until combined. If sauce is too thick, add a splash of broth to loosen.

4. Finish sauce: Add Creole seasoning and cayenne pepper. Simmer on low for 5 minutes.

5. Serve: Spoon the creamy Creole sauce over cooked red snapper fillets. Garnish with fresh parsley.

This dish pairs wonderfully with sides like dirty rice, collard greens, or roasted sweet potatoes to bring out full Louisiana flavors.