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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce

This Red Snapper with Creamy Creole Sauce features rich flavors and a creamy texture—perfect for a delightful meal in just 25 minutes.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Homestyle Dinners
Cuisine: Southern
Keyword: Creamy sauce, Creole, easy recipe, Flaky Fish, Quick dinner, Red Snapper
Servings: 4 servings
Calories: 400kcal

Equipment

  • Pan
  • Sauté Pan

Ingredients

For the Fish

  • 4 fillets Red snapper a delightfully flaky fish that pairs perfectly with the creamy sauce.

For the Sauce

  • 1 cup Heavy cream brings a rich, velvety texture to the dish.
  • 2 tablespoons Creole seasoning adds a zesty kick.
  • 2 tablespoons Olive oil perfect for sautéing.
  • 1 cup Diced onion lends sweetness and depth.
  • 1 cup Diced bell pepper offers a subtle crunch.
  • 2 cloves Minced garlic adds aromatic warmth.
  • 2 tablespoons Lemon juice brightens the dish.
  • 1 teaspoon Salt essential for flavor.
  • 1 teaspoon Pepper elevates flavor.

Instructions

Cooking Steps

  • Heat olive oil in a pan over medium heat until shimmering.
  • Sauté onion, bell pepper, and garlic for 3-5 minutes until soft and aromatic.
  • Sprinkle in the Creole seasoning and stir; let it toast for about a minute.
  • Pour in the heavy cream and bring to a gentle simmer, stirring until the sauce thickens, about 3-4 minutes.
  • Add lemon juice, salt, and pepper; stir to combine and adjust seasoning.
  • Cook red snapper fillets in another pan over medium heat for 3-4 minutes per side until golden brown.
  • Serve the fillets topped with creamy Creole sauce.

Notes

Optional: Garnish with fresh parsley or lemon wedges.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 10g | Protein: 30g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 1mg
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