Red Snapper with Creamy Creole Sauce

Pat the red snapper fillets dry with paper towels to remove excess moisture.
Season both sides of the fillets with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the red snapper fillets for 3-4 minutes per side, or until they are cooked through and lightly golden.
Transfer the fillets to a plate and cover to keep warm.
2️⃣ Make the Creamy Creole Sauce:
In the same skillet, melt butter over medium heat.
Add onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
Stir in garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in chicken or seafood stock, followed by heavy cream and tomato paste.
Add Creole seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens and becomes creamy.
Stir in fresh parsley just before serving.
3️⃣ Serve and Enjoy:
Spoon the creamy Creole sauce generously over the seared red snapper fillets.
Serve with rice, mashed potatoes, or sautéed greens for a complete meal.
Serving & Storage Tips