Red Snapper with Creamy Creole Sauce
Delicious Red Snapper fillets cooked in a creamy creole sauce, perfect for any dinner.
Equipment
- Saute Pan
- oven
Ingredients
Fish Ingredients
- 2 fillets Red Snapper
- 2 tablespoon Olive Oil
- 1 tablespoon Butter
- Salt to taste
- 1 teaspoon Pepper
- 1 tablespoon Creole Seasoning
- 1 teaspoon Smoke Paprika
Creamy Creole Sauce
- ½ cup Heavy Cream
- ⅓ cup Chicken Broth
- 1 tablespoon Tomato Paste
- 2 tablespoon Chopped Fresh Parsley
- ¼ cup Chopped Bell Peppers
- ¼ cup Diced Onions
- ¼ cup Diced Tomatoes optional
- pinch Cayenne Pepper
- 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.
- Then 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.
- Adding Tomato Paste and Heavy Cream, stirring constantly until both tomato paste and Heavy cream is completely combined. (if sauce seems too thick for your liking, 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: 400kcalCarbohydrates: 5gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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