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Pat the red snapper fillets dry with paper towels to remove excess moisture.
In a small bowl, combine garlic powder, paprika, salt, pepper, and thyme. Rub the seasoning mixture evenly over both sides of the fillets.
Step 2: Cook the Fish
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, add the red snapper fillets to the pan. Cook for 3–4 minutes per side, or until the fish is golden brown and easily flakes with a fork.
Remove the fillets from the skillet and set aside on a plate.
Step 3: Make the Creole Sauce
In the same skillet, add the butter and melt over medium heat.
Add the chopped onion, bell pepper, and garlic, and sauté until softened, about 4 minutes.
Stir in the Creole seasoning, smoked paprika, and tomato paste, cooking for another minute to let the flavors meld.
Pour in the heavy cream and chicken broth, stirring to combine.
Bring the mixture to a simmer, and let it cook for 3–4 minutes until the sauce thickens slightly.
Stir in the lemon juice and season with salt and pepper to taste.
Step 4: Serve
Return the cooked red snapper fillets to the skillet with the creamy Creole sauce. Spoon some of the sauce over the fish and let it simmer for another 2–3 minutes to allow the flavors to meld.
Garnish with freshly chopped parsley before serving.
Serving and Storage Tips
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