Red Snapper with Creamy Creole Sauce
A delightful seafood recipe featuring perfectly cooked red snapper fillets paired with a rich, creamy, and zesty Cajun sauce.
Ingredients
For the Creole Sauce
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 tablespoon Cajun seasoning Adjust to taste for heat
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley, for garnish Chopped, for presentation
Main Ingredients
- 2 fillets red snapper Thawed and trimmed if necessary
Instructions
Preparation
- Gather all your ingredients and prepare them. Chop the onion, garlic, and green bell pepper.
- Make sure your red snapper fillets are thawed and ready for cooking.
Cooking the Base
- In a skillet over medium heat, melt a small amount of butter.
- Add the chopped onions, minced garlic, and green bell pepper. Sauté until softened, about 3-5 minutes.
Adding Flavor
- Add Cajun seasoning to the mixture and stir for about a minute to bloom the spices.
Making the Sauce
- Pour in the heavy cream and add the lemon juice. Stir well and let simmer for about 3-5 minutes until slightly thickened.
Preparing the Fish
- Season both sides of the red snapper fillets with salt and pepper.
- In a separate pan, heat more butter or oil over medium heat and cook the snapper for about 3-4 minutes on each side until golden brown.
Finishing Touches
- Carefully place the cooked fillets in the skillet with the creamy sauce and let everything meld together for about a minute on low heat.
- Serve on a plate with the creamy sauce spooned over the top and garnish with fresh parsley.
Notes
For best results, adjust the amount of Cajun seasoning based on your heat preference. Can substitute heavy cream with coconut cream for a dairy-free option.