Red Snapper Creole Sauce (Print Version)
# Ingredients:
01 -
2 red snapper fillets.
02 -
1 tbsp olive oil.
03 -
Salt and pepper to taste.
04 -
1/2 cup diced tomatoes.
05 -
1/2 cup diced bell peppers (red or green).
06 -
1/4 cup diced onions.
07 -
2 cloves garlic, minced.
08 -
1 cup heavy cream.
09 -
1 tbsp Creole seasoning.
10 -
1/2 cup chicken broth.
11 -
1 tbsp chopped parsley for garnish.
# Instructions:
01 -
Season the red snapper fillets with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the red snapper fillets for about 3-4 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
02 -
In the same skillet, add a little more olive oil if needed. Sauté the diced onions, bell peppers, and garlic until they are softened and fragrant. Add the diced tomatoes and cook for another 2 minutes. Pour in the chicken broth, heavy cream, and Creole seasoning. Stir well and let the mixture simmer for about 5-7 minutes until it thickens.
03 -
Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Let the fish warm through for a minute or two. Garnish with chopped parsley and serve hot.
# Notes:
01 -
Prepare the Fish: Season the red snapper fillets with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the red snapper fillets for about 3-4 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.
02 -
Make the Sauce: In the same skillet, add a little more olive oil if needed. Sauté the diced onions, bell peppers, and garlic until they are softened and fragrant. Add the diced tomatoes and cook for another 2 minutes. Pour in the chicken broth, heavy cream, and Creole seasoning. Stir well and let the mixture simmer for about 5-7 minutes until it thickens.
03 -
Combine and Serve: Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Let the fish warm through for a minute or two. Garnish with chopped parsley and serve hot.