Red Snapper with Creamy Creole Sauce

 

Ingredients
1
4 red snapper fillets
2
2 tbsp olive oil
3
1 tsp paprika
4
1 tsp garlic powder
5
1 tsp onion powder
6
1/2 tsp cayenne pepper
7
Salt and pepper to taste
8
For the Creamy Creole Sauce:
9
2 tbsp unsalted butter
10
1 small onion, finely chopped
11
1 green bell pepper, finely chopped
12
2 celery stalks, finely chopped
13
2 cloves garlic, minced
14
1 cup heavy cream
15
1/2 cup chicken broth
16
1 can (410g) diced tomatoes, drained
17
1 tsp Creole or Cajun seasoning
18
1/2 tsp thyme
19
1/4 tsp cayenne pepper
20
Salt and pepper to taste
21
2 tbsp fresh parsley, chopped
22
1 tbsp lemon juice
Method
1
Preheat your oven to 375°F (190°C).
2
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.
3
Heat the olive oil in a large oven-safe skillet over medium-high heat.
4
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.
5
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.
6
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.
7
Remove the sauce from heat and stir in the chopped fresh parsley and lemon juice.
8
Serve the red snapper fillets topped with the creamy Creole sauce. Garnish with additional fresh parsley if desired.