You will need:
- For the red snapper:
- 4 red snapper fillets
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- For the creamy Creole sauce:
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp Creole seasoning
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
Directions:
- Preheat your oven to 375°F (190°C).
- Prepare the red snapper: In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over both sides of the red snapper fillets.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the red snapper fillets and cook for about 3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an
- additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Prepare the creamy Creole sauce: In a large saucepan, melt the unsalted butter over medium heat. Add the chopped onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the
- minced garlic and cook for another minute.
- Stir in the heavy cream, chicken broth, and diced tomatoes. Add the Creole seasoning, thyme, cayenne pepper, salt, and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce
- thickens.
- Remove the sauce from heat and stir in the chopped fresh parsley and lemon juice.
- Serve the red snapper fillets topped with the creamy Creole sauce.