Ingredients
For the Red Snapper:
4 red snapper fillets, skin-on
Salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 lemon, thinly sliced
For the Creamy Creole Sauce:
2 tablespoons unsalted butter
1 small onion, finely chopped
1 small green bell pepper, finely chopped
1 small celery stalk, finely chopped
3 cloves garlic, minced
1 tablespoon Creole seasoning
1/4 teaspoon cayenne pepper (optional, for extra heat)
1 cup chicken broth
1 cup heavy cream
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (such as Tabasco)
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
Instructions
Step 1: Prepare the Red Snapper
Season Fillets:
Pat the red snapper fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Heat Skillet:
Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foamy.
Cook Fillets:
Place the red snapper fillets skin-side down in the skillet. Cook for 3-4 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for an additional 2-3 minutes, until the fish is cooked through and flakes easily with a fork. Remove the fillets from the skillet and set aside, keeping them warm.
Sauté Garlic and Lemon:
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the lemon slices and cook for another 1-2 minutes until lightly browned. Remove the garlic and lemon from the skillet and set aside.
Step 2: Prepare the Creamy Creole Sauce
Sauté Vegetables:
In a medium saucepan, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Cook for about 5 minutes until the vegetables are softened.
Add Garlic and Seasonings:
Add the minced garlic, Creole seasoning, and cayenne pepper (if using) to the saucepan. Cook for another 1-2 minutes until the garlic is fragrant.
Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a simmer. Cook for about 5 minutes until the liquid is reduced by half.
Add Cream and Tomato Paste:
Stir in the heavy cream, tomato paste, Worcestershire sauce, and hot sauce. Simmer the sauce for about 10 minutes, stirring occasionally, until it thickens.
Finish with Lemon Juice and Season:
Stir in the lemon juice and season the sauce with salt and freshly ground black pepper to taste. Remove the sauce from the heat and stir in the chopped fresh parsley.
Step 3: Assemble and Serve
Plate the Snapper:
Place the cooked red snapper fillets on a serving platter or individual plates.
Top with Sauce:
Spoon the creamy Creole sauce over the red snapper fillets, making sure to cover each fillet generously.
Garnish and Serve:
Garnish the dish with the sautéed garlic and lemon slices. Serve immediately with your favorite side dishes, such as rice, mashed potatoes, or steamed vegetables.
Tips and Variations
Creole Seasoning:
If you don’t have Creole seasoning, you can make your own by mixing paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper.
Vegetable Variations:
Feel free to add or substitute other vegetables such as red bell peppers, okra, or tomatoes in the sauce.
Seafood Options:
This recipe can also be made with other types of fish such as grouper, tilapia, or cod. Adjust the cooking time as needed based on the thickness of the fillets.
Make Ahead:
The creamy Creole sauce can be made a day ahead and stored in the refrigerator. Reheat gently on the stovetop before serving.
Conclusion
This Red Snapper with Creamy Creole Sauce is a delightful dish that brings together the fresh flavors of red snapper with a rich, flavorful Creole sauce. The combination of crispy skin and tender fish, topped with a creamy, spicy sauce, makes this dish a perfect centerpiece for any meal. Follow these detailed steps to create a delicious and impressive dish that will surely become a favorite. Enjoy every bite of this Southern-inspired treat!
