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Pan-seared red snapper served with a rich, creamy Creole sauce full of bold flavor.
Print Recipe
Course: Main Course
Cuisine: Creole
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 fillets red snapper (about 6 oz each)
  • salt and black pepper, to taste
  • 1 tbsp olive oil or butter
  • 2 tbsp unsalted butter
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup diced tomatoes
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 cup chicken broth

Equipment

  • large skillet
  • cutting board

Method
 

  1. Season red snapper with salt and pepper.
  2. Sear fish in hot skillet until cooked through. Remove and set aside.
  3. Sauté onion, bell pepper, and celery in butter until soft.
  4. Add garlic, then stir in cream, tomatoes, spices, and broth.
  5. Simmer sauce until slightly thickened.
  6. Return fish to skillet, spoon sauce over, and heat gently.

Nutrition

Calories: 420kcalCarbohydrates: 10gProtein: 38gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 540mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 1100IUVitamin C: 35mgCalcium: 120mgIron: 2.1mg

Notes

Adjust spice level to taste. Serve with rice or potatoes.

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