Red Snapper with Creamy Creole Sauce

Pat the red snapper fillets dry with paper towels. Season both sides with paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.

Cook the Red Snapper:

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the red snapper fillets to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through. The fish should easily flake with a fork. Remove the fish from the skillet and set it aside.

Make the Creamy Creole Sauce:

In the same skillet, lower the heat to medium. Add the heavy cream, chicken broth, Dijon mustard, and lemon juice, stirring to combine. Bring the sauce to a simmer, allowing it to reduce and thicken slightly, about 3-5 minutes.

Finish the Sauce:

Stir in the butter and chopped parsley, allowing the butter to melt and the sauce to become smooth and creamy.

Serve:

Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Let it simmer together for another 2-3 minutes, ensuring the fish is coated in the sauce.

Serve immediately, garnishing with extra parsley if desired.

Serving and Storage Tips: