Creamy Creole Red Snapper
Quick and easy to make, this delicious Creamy Creole Red Snapper recipe is perfect for weeknight dinners or when time is in short supply…
Ingredients
RED SNAPPER
- 3 tbsp. Creole seasoning see Recipe
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
- 1 lb. red snapper fillets, patted dry
- 2 tbsp. canola oil tips & tricks
CREAM SAUCE
- 1 tbsp. butter
- 1/2 cup onions, diced
- 1/2 cup celery, diced tips & tricks
- 1/2 cup green peppers, diced
- ground Himalayan pink salt, to taste
- 2 large cloves garlic, pressed
- 1 can (14.5 oz) petite diced tomatoes, drained
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 tsp. Creole seasoning see Recipe
- 1 heaping tsp. lemon zest, plus more for garnish
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- In a small bowl, combine Creole seasoning, salt and pepper; stir well.
- Evenly rub fish fillets with creole seasoning on all sides; set aside.
- In a large non-stick skillet over medium heat, add oil and when shimmering, place seasoned fillets. Sear for 3 minutes per side.
- Transfer to a plate and keep them warm while making the sauce.
- In the same skillet, melt butter. When sizzling, add holy trinity (onions, celery, bell peppers); season with salt. Sauté the veggies for 7 minutes or until softened.
- Add garlic and sauté for 1 minute.
- Add tomatoes, and stir to blend before pouring in heavy cream and chicken broth; add Creole seasoning.
- Bring to a simmer and cook for 10 minutes or until the mixture is reduced and slightly thickens, stirring occasionally.
- Stir in lemon zest; taste and adjust seasoning if needed.
- Spoon sauce over warm fillets, sprinkle on lemon zest, and garnish with chopped parsley. Serve over rice with lemon wedges.