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Quick Creamy Creole Red Snapper

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A quick and creamy Creole red snapper recipe perfect for busy weeknights, featuring bold spices and a luscious sauce that cooks in just 30 minutes.

Ingredients

Scale
  • 4 red snapper fillets (6 oz / 170 g each), fresh or thawed
  • Creole seasoning (paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper), about 2 teaspoons total
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (about 150 g), finely chopped
  • 1 small bell pepper, diced (green or red)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 cup (60 ml) chicken or vegetable stock
  • 3/4 cup (180 ml) heavy cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Pat the red snapper fillets dry with paper towels and season both sides lightly with salt, black pepper, and about 1 teaspoon of Creole seasoning. Finely chop the onion, dice the bell pepper, and mince the garlic.
  2. Heat 1 tablespoon of butter in a large non-stick or stainless steel skillet over medium heat. Add the onion and bell pepper, stirring occasionally until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the tomato paste and cook for 1 minute to deepen the flavor. Pour in the chicken or vegetable stock, scraping the bottom of the pan to loosen any browned bits. Let it simmer gently for about 1 minute.
  4. Push the veggies to the side of the pan and add the remaining 1 tablespoon of butter. Place the snapper fillets skin-side down (if skin is on), cooking for 3-4 minutes without disturbing to get a nice sear. Flip carefully and cook the other side for another 3-4 minutes until opaque and flaky. Avoid overcooking to keep the fish juicy.
  5. Lower the heat to medium-low. Pour the heavy cream over the veggies and fish, stirring gently to combine. Sprinkle in the remaining Creole seasoning (about 1 teaspoon) and add the fresh lemon juice. Let the sauce simmer gently until slightly thickened, about 2-3 minutes. Watch closely to avoid boiling or curdling.
  6. Taste the sauce and adjust salt and pepper if needed. Sprinkle chopped parsley over the top for freshness. Serve immediately while warm, ideally with steamed rice or sautéed greens.

Notes

Pat fish dry before seasoning for a good sear. Avoid overcrowding the pan to prevent steaming. Use medium heat to prevent cream from curdling. Adjust Creole seasoning to taste. If sauce is too thin, simmer longer; if too thick, add stock or cream. For dairy-free, substitute heavy cream with full-fat coconut milk.

Nutrition

Keywords: red snapper, creole, creamy sauce, quick dinner, seafood, weeknight meal, easy recipe, spicy, comfort food

Find it online: https://emacrave.com/quick-creamy-creole-red-snapper-recipe-perfect-for-busy-weeknights-in-30-minutes/