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Delicious Red Snapper topped with Creamy Creole Sauce on a plate

Red Snapper with Creamy Creole Sauce

A delicious and easy-to-make dish featuring pan-seared Red Snapper served with a rich and creamy Creole sauce, perfect for impressing guests or enjoying a cozy dinner at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Creole, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces Red Snapper fillets
  • 1 tablespoon olive oil for cooking
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 tablespoon Creole seasoning
  • to taste Salt and pepper
  • for garnish Fresh parsley

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onion and bell pepper, and sauté until softened.
  3. Stir in minced garlic and cook for an additional minute.
  4. Add the red snapper fillets to the skillet and cook until browned on both sides and cooked through.
  5. Pour in the heavy cream and sprinkle Creole seasoning, stirring until well mixed.
  6. Let the sauce simmer for a few minutes until thickened.
  7. Season with salt and pepper to taste.
  8. Serve the red snapper topped with the creamy sauce and garnish with fresh parsley.

Notes

You can store leftovers in the fridge for up to 3 days in an airtight container. For longer storage, freeze for about 2 months. Reheat gently on the stove or in the microwave, adding a splash of cream if needed.