Easy Red Snapper with Creamy Creole Sauce
A delicious and comforting red snapper dish served with a creamy Creole sauce, perfect for a quick dinner.
Ingredients
For the Fish
- 2 fillets red snapper fillets Firm white fish alternatives can be used.
- 1 tablespoon olive oil
- 1/2 teaspoon Cajun seasoning You can substitute with paprika + garlic powder + a pinch of cayenne.
- Salt and pepper to taste
For the Creamy Sauce
- 1/2 cup heavy cream Treat cream gently to prevent separation.
- 1/4 cup diced tomatoes You can use canned plum tomatoes if on a budget.
- 1/4 cup onion, chopped Green onions are a small compromise if onions are scarce.
- 1 clove garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice Adding lemon at the end brightens the flavors.
- Fresh parsley for garnish Ideal for finishing the dish.
Instructions
Cooking the Fish
- Heat olive oil in a skillet over medium-high heat.
- Season red snapper fillets with Cajun seasoning, salt, and pepper.
- Cook the fillets for 4-5 minutes on each side until cooked through.
Making the Sauce
- In another saucepan, combine heavy cream, diced tomatoes, onion, garlic, Worcestershire sauce, and lemon juice. Simmer for 5 minutes.
- Pour the creamy sauce over the snapper fillets.
- Garnish with fresh parsley and serve.
Notes
Do not walk away from the fish while cooking; it requires attention for the exact cooking time. Stir continuously when simmering the sauce to prevent separation. If the sauce appears too thin, let it reduce a bit longer, but avoid overcooking.