Description
This Red Snapper dish, cooked with rich Cajun seasonings and served with a creamy Creole sauce, brings a taste of Louisiana to your table. Perfect for a flavorful and satisfying dinner.
Ingredients
Red Snapper Fillets: 2
Olive Oil: 2 tbsp
Butter: 1 tbsp
Salt: to taste
Pepper: 1 tsp
Creole Seasoning: 1 tbsp
Smoked Paprika: 1 tsp
For the Sauce:
Heavy Cream: 1/2 cup
Chicken Broth: 1/3 cup
Tomato Paste: 1 tbsp
Fresh Parsley: 2 tbsp, chopped
Bell Peppers: 1/4 cup, chopped
Onions: 1/4 cup, diced
Tomatoes: 1/4 cup, diced (optional)
Cayenne Pepper: pinch
Creole Seasoning: 1 tsp
Instructions
Cook the Fish:
Season fish with a mixture of salt, pepper, Creole seasoning, and paprika.
Sear fish in hot oil for 3 minutes on each side.
Transfer to oven and bake at 350°F for 15 minutes.
Make the Sauce:
Sauté onions, bell peppers, and tomatoes in butter.
Add tomato paste and heavy cream, stirring to combine.
Add chicken broth if sauce is too thick.
Stir in seasonings and simmer for 5 minutes.
Serve sauce over the cooked fish and garnish with parsley.
Notes
Cook the Fish:
Season fish with a mixture of salt, pepper, Creole seasoning, and paprika.
Sear fish in hot oil for 3 minutes on each side.
Transfer to oven and bake at 350°F for 15 minutes.
Make the Sauce:
Sauté onions, bell peppers, and tomatoes in butter.
Add tomato paste and heavy cream, stirring to combine.
Add chicken broth if sauce is too thick.
Stir in seasonings and simmer for 5 minutes.
Serve sauce over the cooked fish and garnish with parsley.