Description
Delicious Red Snapper fillets pan-seared and oven-finished, served with a rich and creamy Creole sauce made from sautéed vegetables, tomato paste, heavy cream, and bold seasonings. This flavorful seafood dish combines perfectly seasoned fish with a smooth, spicy sauce perfect for an elegant yet easy meal.
Ingredients
Scale
Fish and Seasoning
- 2 Red Snapper Fillets
- 2 tbsp Olive Oil
- 1 tbsp Butter
- Salt to taste
- 1 tsp Pepper
- 1 tbsp Creole Seasoning (for fish)
- 1 tsp Smoke Paprika
Creamy Creole Sauce
- 1 tbsp Butter
- ¼ cup Diced Onions
- ¼ cup Chopped Bell Peppers
- ¼ cup Diced Tomatoes (optional)
- 1 tbsp Tomato Paste
- ½ cup Heavy Cream
- â…“ cup Chicken Broth (add more if sauce is too thick)
- pinch of Cayenne Pepper
- 1 tsp Creole Seasoning (for sauce)
- 2 tbsp Chopped Fresh Parsley (for garnish)
Instructions
- Prepare the Seasoning: In a small bowl, mix salt, pepper, 1 tablespoon of Creole seasoning, and smoked paprika thoroughly.
- Season the Fish: Rinse the red snapper fillets and pat dry with paper towels. Evenly coat both sides of each fillet with the prepared seasoning mix.
- Sear the Fish: Heat olive oil in a sauté pan over medium-high heat. Place seasoned fish in the hot pan and sear each side for about 3 minutes until golden brown.
- Finish Cooking the Fish: Transfer the seared fillets onto a baking pan and place in a preheated oven at 350°F (175°C). Bake for about 15 minutes or until the internal temperature of the fish reaches 130°F (54°C).
- Prepare the Creole Sauce: Using the same sauté pan without washing it, melt 1 tablespoon butter over medium heat. Add diced onions, chopped bell peppers, and optional diced tomatoes. Sauté for 5 minutes until vegetables soften.
- Add Sauce Ingredients: Stir in tomato paste and heavy cream, mixing continuously until fully combined. If the sauce is too thick, gradually add chicken broth to reach desired consistency.
- Season and Simmer: Add 1 teaspoon Creole seasoning and a pinch of cayenne pepper to the sauce. Reduce heat to low and let it simmer gently for 5 more minutes to blend flavors.
- Serve: Spoon the creamy Creole sauce over baked red snapper fillets. Garnish with 2 tablespoons chopped fresh parsley and serve immediately. Enjoy your flavorful meal!
Notes
- Ensure the fish is completely dry before seasoning to get a better sear.
- If you prefer a spicier sauce, increase the cayenne pepper amount.
- The optional diced tomatoes add freshness but can be omitted if preferred.
- Check the fish internal temperature with a thermometer for perfect doneness.
- The sauce can be thinned with extra chicken broth if too thick for your taste.
- Serve with steamed rice or crusty bread to complement the creamy sauce.
