Red Snapper with Creamy Creole

Here’s a delicious Red Snapper with Creamy Creole Sauce—flavorful, slightly spicy, and perfect for a quick dinner 🐟🍅

Red Snapper with Creamy Creole Sauce

Ingredients

• 4 red snapper fillets (4–6 oz each)

• Salt & pepper, to taste

• 2 tbsp olive oil or butter

• 1 small onion, finely chopped

• 1 bell pepper (any color), chopped

• 2 cloves garlic, minced

• 1 cup crushed tomatoes or tomato sauce

• ½ cup heavy cream

• 1 tsp paprika

• ½ tsp cayenne or hot sauce (optional)

• 1 tsp dried thyme or Creole seasoning

• Chopped parsley, for garnish

Instructions

1. Season fish with salt and pepper.

2. Heat olive oil or butter in a skillet over medium-high heat. Sear snapper fillets 3–4 minutes per side until cooked through and golden. Remove and keep warm.

3. In the same skillet, sauté onion, bell pepper, and garlic until soft (3–4 minutes).

4. Add crushed tomatoes, cream, paprika, cayenne, and thyme. Simmer 5–7 minutes until slightly thickened.

5. Return fish to skillet and spoon sauce over fillets. Cook 1–2 minutes to heat through.

6. Garnish with chopped parsley and serve.

Serving Ideas

• Over rice or cauliflower rice

• With steamed or roasted vegetables

• With a side of garlic mashed potatoes

Tips

• Adjust cream and spices to taste—more cream for milder, more cayenne for heat.

• Can use other white fish like grouper or cod if snapper isn’t available.