Pan-Seared Red Snapper Creamy Creole Sauce
Ingredients
- 4 red snapper fillets (about 6 oz each)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup yellow onion, finely diced
- 1/2 cup green bell pepper, finely diced
- 1/2 cup celery, finely diced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1 teaspoon Creole seasoning
- 1/2 teaspoon hot sauce
- Salt and pepper to taste
- Fresh parsley for topping
Instructions
- Pat the red snapper fillets completely dry with paper towels on both sides.
- Mix smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper together and rub evenly over both sides of each fillet.
- Heat a large skillet over medium-high heat and add the olive oil. Let it heat until shimmering.
- Place the fillets skin-side down in the hot pan and cook undisturbed for 3 to 4 minutes until the flesh turns opaque from the bottom up.
- Flip the fillets carefully and cook for another 2 to 3 minutes until the fish flakes easily with a fork. Remove to a plate and tent loosely with foil.
- In the same skillet, melt the butter over medium heat. Add the diced onion, bell pepper, and celery and cook for about 5 minutes until softened.
- Add the minced garlic and stir for 30 seconds. Add the drained diced tomatoes and Creole seasoning and cook for 2 to 3 minutes, stirring occasionally.
- Pour in the heavy cream and add the hot sauce. Stir to combine and let the sauce simmer gently for 4 to 5 minutes until slightly thickened.
- Taste the sauce and adjust salt and pepper as needed.
- Return the fish fillets to the pan or spoon the sauce generously over them on the plate. Top with fresh parsley and serve immediately.
Notes
Always dry your red snapper fillets thoroughly with paper towels before seasoning — wet fish will steam instead of sear and you'll lose that golden crust that makes this dish.