Creamy Creole Red Snapper (Print Version)
# Ingredients:
→ Red Snapper
01 -
4 red snapper fillets
02 -
2 tablespoons olive oil
03 -
Black pepper, as much as you want
04 -
A sprinkle of salt
05 -
Half a teaspoon of garlic powder
06 -
Half a teaspoon of paprika
→ Creamy Creole Sauce
07 -
A spoonful of unsalted butter
08 -
1 small onion, chopped up tiny
09 -
2 cloves of garlic, minced
10 -
1 small bell pepper, chopped fine
11 -
A tablespoon of fresh parsley, chopped
12 -
60 grams diced tomatoes, if you’d like
13 -
120 millilitres heavy cream
14 -
1 teaspoon Creole seasoning
15 -
A tiny shake of cayenne pepper (about 1/4 teaspoon, if you’re feeling spicy)
16 -
120 millilitres chicken broth
# Instructions:
01 -
Throw some parsley on top and dig in right away. Great with whatever you love on the side.
02 -
Pop the snapper back into the pan, spoon a good amount of sauce over each piece, and let the whole thing get nice and hot for a couple minutes.
03 -
Pour in the cream and let it bubble gently for around five minutes. Keep stirring on and off until it looks a bit thicker.
04 -
Toss in your chopped garlic, the Creole seasoning, and cayenne if you want some heat. Wait a minute until things smell great. Add the chicken broth and any tomatoes you’re using. Simmer for a few minutes so the flavors come together.
05 -
Turn the heat down to medium. Drop in the butter and melt it. Cook the onion and bell pepper for about 4–5 minutes, just until they’re soft.
06 -
Get your skillet hot with a splash of olive oil. Lay the fish in and cook each side until golden, about 3–4 minutes a side. It should flake easily. Move them out of the pan and set aside.
07 -
Dab the fish dry with paper towels first. Sprinkle both sides with garlic powder, paprika, salt, and pepper so every piece gets coated.
# Notes:
01 -
This dish brings together mild, flaky snapper with a bold, creamy Creole sauce. Try it alongside bread, rice, or some mashed spuds to really soak up every drop.