Creamy Creole Red Snapper
Tender red snapper fillets simmered in a rich, spicy Creole sauce with bell peppers, onions, garlic, and cream. A comforting seafood dish perfect for a flavorful dinner.
Equipment
- 1 skillet (optional)
- 1 knife (optional)
- 1 cutting board (optional)
- 1 spatula (optional)
Ingredients
- 4 red snapper fillets 6–8 oz each
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil or butter
- 1 tbsp olive oil
- 1 small onion finely diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tsp Creole seasoning or to taste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 14.5 oz canned diced tomatoes
- 3/4 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- Pat the red snapper fillets dry and season with salt, black pepper, and paprika.
- Heat olive oil or butter in a skillet over medium heat and sear the fillets 2–3 minutes per side.
- Remove the fish from the skillet and set aside.
- Add olive oil to the skillet and sauté onions, red bell pepper, and green bell pepper until softened.
- Add garlic, Creole seasoning, smoked paprika, and cayenne pepper (if using), and cook for 1 minute.
- Add diced tomatoes and simmer for 5 minutes.
- Lower the heat and stir in heavy cream and Worcestershire sauce; simmer for 3–4 minutes.
- Return the fish to the skillet, spoon sauce over the fillets, and simmer for 2–3 minutes until cooked through.
- Stir in lemon juice and chopped parsley before serving.
- Serve over rice or vegetables.
Notes
- Use fresh snapper fillets for best flavor.
- Adjust cayenne pepper for desired spice level.
- Serve immediately for optimal texture.
- Leftovers can be refrigerated for up to 2 days.