Ingredients:
For the Red Snapper:
4 red snapper fillets
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
Salt and pepper to taste
For the Creamy Creole Sauce:
2 tbsp unsalted butter
1 small onion, finely chopped
1 green bell pepper, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1 can (14.5 oz) diced tomatoes, drained
1 tsp Creole seasoning
1/2 tsp thyme
1/4 tsp cayenne pepper
Salt and pepper to taste
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
Directions:
Preheat your oven to 375°F (190°C).
Prepare the red snapper: In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture evenly over both sides of the red snapper fillets.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the red snapper fillets and cook for about 3 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Prepare the creamy Creole sauce: In a large saucepan, melt the unsalted butter over medium heat. Add the chopped onion, green bell pepper, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Stir in the heavy cream, chicken broth, and diced tomatoes. Add the Creole seasoning, thyme, cayenne pepper, salt, and pepper. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce thickens.
Remove the sauce from heat and stir in the chopped fresh parsley and lemon juice.
Serve the red snapper fillets topped with the creamy Creole sauce. Garnish with additional fresh parsley if desired.
