Ingredient
For the Red Snapper Fillets:
2 red snapper fillets
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper, to taste
1 teaspoon Creole seasoning
1 teaspoon smoked paprika
For the Creamy Creole Sauce:
½ cup heavy cream
⅓ cup chicken or seafood broth
1 tablespoon tomato paste
¼ cup diced onions
¼ cup diced bell peppers
¼ cup diced tomatoes (optional)
2 tablespoons chopped fresh parsley
Pinch of cayenne pepper (optional)
Instructions
1: Prepare the Red Snapper
Rinse the red snapper fillets under cold running water and pat them dry with a paper towel. Season both sides of the fish with salt, pepper, Creole seasoning, and smoked paprika. This seasoning blend gives the fish its signature Creole flavor.
2: Sear the Snapper
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the oil is hot but not smoking, carefully place the seasoned fillets into the pan. Sear each side for about 3 minutes, allowing the fish to develop a golden crust.
Once seared, transfer the fillets to a baking dish and place them in a preheated oven at 350°F (175°C). Bake for 12-15 minutes, or until the fish reaches an internal temperature of 130°F (54°C) and flakes easily with a fork.
3: Sauté the Vegetables
Using the same pan, lower the heat to medium and melt 1 tablespoon of butter. Add the diced onions and bell peppers, stirring occasionally, and sauté for about 5 minutes until softened. If you prefer a slightly heartier sauce, add the optional diced tomatoes during this step.
4: Create the Sauce Base
Once the vegetables are softened, stir in 1 tablespoon of tomato paste, ensuring it evenly coats the vegetables. Slowly pour in the heavy cream, stirring constantly to create a smooth, creamy consistency. Gradually add chicken or seafood broth to thin the sauce if needed, keeping the consistency thick but pourable.
5: Add the Finishing Touches
Season the sauce with a pinch of cayenne pepper for a spicy kick, or adjust the heat level to your preference. Add additional Creole seasoning to taste. Allow the sauce to simmer on low heat for another 5 minutes, letting the flavors meld together beautifully.
6: Serve the Dish
Remove the red snapper from the oven and transfer the fillets to serving plates. Generously spoon the creamy Creole sauce over the fish, ensuring it’s evenly coated. Sprinkle freshly chopped parsley over the top for a bright, fresh garnish.
ENJOY!!!
Recipe From www.cookefast.com
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