Red Snapper with Creamy Creole Sauce

Serving: Serve this dish over a bed of rice, with sautéed vegetables, or alongside some crusty bread to soak up the creamy sauce.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid overcooking the fish.

Variations:
Different Fish: You can substitute the red snapper with other white fish like tilapia, cod, or grouper.

Spicy Option: For an extra spicy kick, add more cayenne pepper or some hot sauce to the sauce mixture.

FAQ:
Can I make this dish ahead of time?

While the fish is best served fresh, you can make the Creole sauce ahead of time and refrigerate it. Reheat before serving and cook the fish just before serving.

Can I use low-fat cream?

For a lighter version, you can use half-and-half or low-fat cream, though the sauce will be less rich.

Enjoy this mouthwatering red snapper with creamy Creole sauce for a dish that’s full of flavor and sure to impress!