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Red Snapper with Creamy Creole Sauce

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A flavorful and elegant seafood dish featuring tender red snapper fillets topped with a rich and spicy creamy Creole sauce made from tomatoes, peppers, and cream.

Ingredients

4 red snapper fillets

Salt and pepper, to taste

2 tablespoons olive oil

1 small onion, finely chopped

1 bell pepper (red or green), diced

2 cloves garlic, minced

1 cup crushed tomatoes

1 teaspoon smoked paprika

1 teaspoon dried thyme

½ teaspoon cayenne pepper (adjust to taste)

½ cup heavy cream

1 tablespoon Worcestershire sauce

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the red snapper fillets dry and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until the fish is opaque and flakes easily. Remove from the skillet and set aside.
  3. In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Stir in the crushed tomatoes, smoked paprika, thyme, and cayenne pepper. Simmer the sauce for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  6. Reduce heat to low and stir in the heavy cream and Worcestershire sauce. Cook for another 2-3 minutes until the sauce is creamy and heated through.
  7. Return the red snapper fillets to the skillet and spoon the sauce over the fish. Heat gently for 2 minutes to combine flavors.
  8. Garnish with sliced green onions and chopped parsley before serving.

Notes

  • Use other firm white fish like grouper or halibut if red snapper isn’t available.
  • For a dairy-free version, substitute coconut milk for heavy cream.
  • Add a splash of white wine to the sauce for extra depth.
  • Adjust cayenne pepper to your preferred heat level.
  • Serve over creamy grits, rice, or with roasted vegetables.
  • Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently.

Nutrition

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