Red Snapper with Creamy Creole Sauce
Ingredients
For the Red Snapper:
4 fillets of red snapper
2 tablespoons of olive oil
Salt and pepper, to taste
1 tablespoon of Cajun seasoning
For the Creamy Creole Sauce:
1 tablespoon of butter
1 small onion, finely diced
1/2 green bell pepper, finely diced
1 celery stalk, finely diced
2 cloves of garlic, minced
1 tablespoon of all-purpose flour
1 cup of chicken or seafood stock
1/2 cup of heavy cream
1 tablespoon of tomato paste
1 teaspoon of Creole seasoning
1/2 teaspoon of smoked paprika
1/4 teaspoon of cayenne pepper (optional for additional heat)
Salt and pepper, to taste
1 tablespoon of fresh parsley, chopped
Directions
Prepare the Red Snapper:
Begin by drying the red snapper fillets with paper towels.
Season both sides of the fillets with Cajun seasoning, salt, and pepper.
In a large skillet, heat the olive oil over medium-high heat.
Sear the red snapper fillets for 3-4 minutes on each side, or until they are fully cooked and lightly golden. Transfer the fillets to a plate and cover to keep warm.
Make the Creamy Creole Sauce:
In the same skillet, melt the butter over medium heat.
Add the diced onion, bell pepper, and celery, sautéing for 3-4 minutes until they become tender.
Incorporate the minced garlic and cook for an additional minute until aromatic.
Sprinkle the flour over the sautéed vegetables and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken or seafood stock, followed by the heavy cream and tomato paste.
Add the Creole seasoning, smoked paprika, cayenne pepper (if desired), salt, and pepper.
Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it thickens and becomes creamy.
Just before serving, mix in the fresh parsley.
Serve and Enjoy:
Ladle the creamy Creole sauce over the seared red snapper fillets.
Accompany with rice, mashed potatoes, or sautéed greens for a complete meal.
