Description
A flavorful dish featuring tender red snapper fillets in a creamy Creole-inspired sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 2 red snapper fillets
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped (red or green)
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 teaspoon Creole seasoning
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat until shimmering.
- Sauté the chopped onion and bell pepper until softened, about 4-5 minutes.
- Add minced garlic and cook for 1 more minute until aromatic.
- Incorporate diced tomatoes and Creole seasoning, and simmer for 5 minutes.
- Lower the heat and stir in the heavy cream, cooking until the sauce thickens, about 3-5 minutes.
- Prep the snapper fillets by seasoning them with salt and pepper.
- Cook the snapper in the sauce for 5-7 minutes on each side, until opaque and flaky.
- Serve hot, garnished with freshly chopped parsley.
Notes
For substitutions, use other white fish if necessary. Store leftovers in an airtight container in the refrigerator for 2-3 days.