This Red Snapper with Creamy Creole Sauce is a delightful blend of tender fish and rich, flavorful sauce. It's perfect for a weeknight dinner or a special occasion, bringing the vibrant tastes of Creole cuisine to your table.
INGREDIENTS
- 2 red snapper fillets: Choose fresh, firm fillets for the best texture and flavor.
- 1 tbsp olive oil: Used for searing the fish and sautéing the vegetables.
- Salt and pepper to taste: Essential for seasoning both the fish and the sauce.
- 1/2 cup diced tomatoes: Adds a fresh, tangy flavor to the sauce.
- 1/2 cup diced bell peppers (red or green): Provides a sweet and slightly spicy element.
- 1/4 cup diced onions: Adds depth and sweetness to the sauce.
- 2 cloves garlic, minced: Enhances the overall flavor with its aromatic quality.
- 1 cup heavy cream: Creates a rich, creamy base for the sauce.
- 1 tbsp Creole seasoning: Infuses the dish with the distinctive flavors of Creole
INSTRUCTIONS
- Step 1:
- Prepare the Fish: Begin by seasoning the red snapper fillets with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the red snapper fillets in the skillet. Sear the fillets for about 3-4 minutes on each side until they are golden brown and cooked through. The fish should flake easily with a fork when done. Remove the fillets from the skillet and set them aside on a plate.
- Step 2:
- Make the Sauce: Using the same skillet, add a little more olive oil if needed. Sauté the diced onions, bell peppers, and garlic over medium heat until they become softened and fragrant, which should take about 3-4 minutes. Add the diced tomatoes and cook for another 2 minutes, allowing the flavors to meld together. Pour in the chicken broth, heavy cream, and Creole seasoning, stirring well to combine. Let the mixture simmer for about 5-7 minutes until it thickens and becomes creamy. The sauce should coat the back of a spoon when it's ready.
- Step 3:
- Combine and Serve: Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the top of the fish. Allow the fish to warm through in the sauce for a minute or two. Garnish with freshly chopped parsley to add a pop of color and freshness. Serve the red snapper hot, with the sauce generously covering the fillets. This dish pairs beautifully with rice, steamed vegetables, or a simple green salad.
Serving and Storage Tips
- Serve the red snapper immediately after plating to ensure the fish remains flaky and the sauce stays warm.
- Pair this dish with a side of steamed rice, roasted vegetables, or a fresh green salad for a balanced meal.
- For an elegant presentation, garnish with a sprig of parsley or a wedge of lemon on the side.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to maintain the sauce’s consistency.
Helpful Notes
- Variation: For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the sauce.
- Substitution: If you don’t have heavy cream, you can use half-and-half or a dairy-free alternative like coconut cream.
- Tip: Make sure to pat the fish dry with paper towels before seasoning to achieve a better sear.
Tips from well-known chefs
- Chef Emeril Lagasse suggests using freshly caught red snapper for the best flavor and texture.
- Chef Paul Prudhomme recommends making your own Creole seasoning blend for a more personalized touch.
- Chef Leah Chase advises letting the sauce simmer slowly to allow all the flavors to develop fully.