Delicious Red Snapper with Creamy Creole Sauce: A Flavor Explosion!

Pat the red snapper fillets dry with paper towels. Season both sides with salt, pepper, paprika, garlic powder, and cayenne pepper (if using). Rub the seasoning into the fillets to ensure they’re well-coated.

Cook the Red Snapper:
Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the fillets into the pan and cook for about 3-4 minutes per side, or until the fish is golden brown and flakes easily with a fork. Remove the fillets from the pan and set them aside.

Make the Creamy Creole Sauce:
In the same skillet, melt 2 tbsp of butter over medium heat. Add the chopped onion and bell pepper and sauté for about 3 minutes, or until they begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.

Simmer the Sauce:
Pour in the diced tomatoes with juice, heavy cream, Creole seasoning, dried thyme, and black pepper. Stir everything together and bring the mixture to a simmer. Let it cook for about 5-7 minutes, allowing the sauce to thicken and the flavors to meld.

Combine the Fish and Sauce:
Gently return the cooked red snapper fillets to the skillet, spooning some of the creamy Creole sauce over the fish. Let the fish simmer in the sauce for another 2-3 minutes, ensuring it’s heated through.

Serve:
Once the fish is cooked through, remove from heat and garnish with sliced green onions and freshly chopped parsley. Serve immediately over rice, pasta, or with a side of vegetables for a complete meal.

Serving and Storage Tips: