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Recipe By: Steve Hamilton
Red Snapper: In Creamy Creole Sauce
Ingredients
- For the Red Snapper:
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon Cajun seasoning
- For the Creamy Creole Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken or seafood stock
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped
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Directions
Prepare the Red Snapper:
- Pat the red snapper fillets dry with paper towels.
- Season both sides of the fillets with Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the red snapper fillets for 3-4 minutes per side, or until cooked through and lightly golden. Transfer to a plate and cover to keep warm.
Make the Creamy Creole Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken or seafood stock, followed by the heavy cream and tomato paste.
- Add the Creole seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened and creamy.
- Stir in the fresh parsley just before serving.
Serve and Enjoy:
- Spoon the creamy Creole sauce over the seared red snapper fillets.
- Serve with rice, mashed potatoes, or sautéed greens for a complete meal.
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