Ingredients
Scale
- 2 fresh Red Snapper fillets
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Creole seasoning blend
- 1 teaspoon smoked paprika
- ½ cup heavy cream
- ⅓ cup chicken broth
- 1 tablespoon tomato paste
- 2 tablespoons fresh parsley, finely chopped
- ¼ cup bell peppers, chopped
- ¼ cup onions, diced
- ¼ cup ripe tomatoes, diced (optional)
- A pinch of cayenne pepper
Instructions
- Rinse the red snapper fillets and pat dry. Season both sides with salt, pepper, and Creole seasoning.
- In a sauté pan, heat olive oil over medium-high heat. Sear the fish for about 3 minutes on each side until golden brown.
- Transfer the fish to a baking pan and bake in a preheated oven at 350°F for approximately 15 minutes or until cooked through (internal temperature should reach 130°F).
- In the same sauté pan, melt butter and sauté onions, bell peppers, and any other desired vegetables until softened.
- Stir in heavy cream and chicken broth, mixing well. Let simmer for about 5 minutes until the sauce thickens slightly.
- Serve the baked fish topped with the creamy Creole sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking/Searing
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg