Delicious Red Snapper with Creamy Creole Sauce (Print version)
Flaky red snapper simmered in a creamy tomato Creole sauce with peppers, garlic, thyme, and a gentle cayenne kick.
# Ingredients:
For the snapper
01 -
4 red snapper fillets, about 6 oz (170 g) each
02 -
1 teaspoon kosher salt, divided
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
2 tablespoons olive oil
For the creamy Creole sauce
08 -
2 tablespoons unsalted butter
09 -
1 small yellow onion, finely diced
10 -
1 celery rib, finely diced
11 -
1 green bell pepper, finely diced
12 -
3 garlic cloves, minced
13 -
1 tablespoon tomato paste
14 -
1 can (14.5 oz or 410 g) diced tomatoes, drained lightly
15 -
1/2 cup (120 ml) seafood stock or low-sodium chicken stock
16 -
1 cup (240 ml) heavy cream
17 -
1 1/2 teaspoons gluten-free Creole seasoning
18 -
1/2 teaspoon dried thyme
19 -
1 teaspoon gluten-free Worcestershire sauce
20 -
1/8 to 1/4 teaspoon cayenne pepper, optional
21 -
1 tablespoon fresh lemon juice
22 -
2 tablespoons chopped fresh parsley
23 -
Sliced scallions, for serving
# Instructions:
01 -
Pat the fillets dry. Season both sides with 3/4 teaspoon salt, black pepper, smoked paprika, garlic powder, and onion powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the snapper for about 2 minutes per side, just until lightly browned, then transfer to a plate.
03 -
Lower the heat to medium. Add butter, onion, celery, and bell pepper to the same skillet. Cook for 5-6 minutes, stirring often, until softened.
04 -
Add garlic and tomato paste. Cook for 1 minute. Stir in diced tomatoes, stock, Creole seasoning, thyme, Worcestershire sauce, cayenne, and the remaining 1/4 teaspoon salt. Simmer for 5 minutes.
05 -
Reduce the heat to medium-low. Stir in the heavy cream and simmer gently for 3-4 minutes, until the sauce lightly coats a spoon.
06 -
Return the snapper to the skillet and spoon sauce over the fillets. Cover and simmer gently for 4-6 minutes, until the fish is opaque and flakes easily. Stir in lemon juice, parsley, and scallions before serving.
# Good to know:
01 -
Best served right away over rice, grits, mashed potatoes, or cauliflower rice.
02 -
Use gluten-free Creole seasoning and Worcestershire sauce if serving gluten-free guests.
03 -
Cook fish to 145°F at the thickest part for food safety.