Red Snapper with Creamy Creole Sauce
A flavorful, pan-grilled Red Snapper seasoned with bold Cajun spices and topped with a creamy Creole sauce.
Equipment
- sauté pan
- baking pan
- oven
Ingredients
Fish Ingredients
- 2 fillets Red Snapper
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- Salt to taste
- 1 teaspoon Pepper
- 1 tablespoon Creole Seasoning
- 1 teaspoon Smoke Paprika
Creamy Creole Sauce Ingredients
- ½ cup Heavy Cream
- ⅓ cup Chicken Broth
- 1 tablespoon Tomato Paste
- 2 tablespoons Chopped Fresh Parsley
- ¼ cup Chopped Bell Peppers
- ¼ cup Diced Onions
- ¼ cup Diced Tomatoes optional
- Cayenne Pepper pinch
- 1 teaspoon Creole Seasoning
Instructions
Cook the Fish
- Mix all seasoning in a small bowl.
- Rinse fish fillets and pat dry with a paper towel. Then evenly coat fish on both sides.
- Heat oil in sauté pan on medium high heat. Add seasoned fish to already heated pan, allowing the fish to sear on both sides for maybe 3 mins.
- Transfer fish onto a separate baking pan and place in the 350° Oven to finish cooking for 15 minutes or when fish reaches 130 Temperature.
Creamy Creole Sauce
- In the same sauté pan in which the fish was in without washing the pan out, add butter.
- Add chopped onions, bell peppers, tomatoes and sauté for 5 minutes.
- Add tomato paste and heavy cream, stirring constantly until both are completely combined. (If sauce seems too thick, add in a little broth).
- Add in seasonings and let it simmer on low heat for an additional 5 minutes. Add sauce on top of your fish, then garnish with parsley. Enjoy!
Nutrition
Serving: 1filletCalories: 476kcalCarbohydrates: 6gProtein: 26gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 98mgSodium: 700mgPotassium: 800mgSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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