Description
A Southern-inspired seafood dish featuring tender red snapper fillets topped with a rich and creamy Creole sauce, perfect for both weeknight dinners and special occasions.
Ingredients
- 4 red snapper fillets
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1 cup heavy cream
- 1 tablespoon Creole seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (optional, for serving)
Instructions
- Pat the red snapper fillets dry and season both sides with Creole seasoning, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat and sear the fillets for 3-4 minutes per side until the fish is opaque and flakes easily. Remove and set aside.
- In the same skillet, melt the butter and sauté the onion, celery, and bell pepper until softened.
- Add the garlic and cook for 1 minute before stirring in the diced tomatoes. Simmer for a few minutes.
- Pour in the heavy cream and season with more Creole seasoning, salt, and pepper. Simmer until slightly thickened, about 5-7 minutes.
- Return the snapper to the skillet, spoon the sauce over the top, and let everything cook together for a few minutes.
- Garnish with chopped parsley and serve with lemon wedges if desired.
Notes
- Substitute with other firm white fish like cod or grouper if desired.
- Add chopped shrimp to the sauce for extra seafood flavor.
- Use half-and-half for a lighter sauce, though it will be thinner.
- Store leftovers in the refrigerator for up to 2 days.
- Reheat gently in a skillet over low heat to maintain texture and consistency.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 115mg
