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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

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.