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Season the Fish: Pat the snapper fillets dry and season with salt, pepper, and paprika on both sides.
Cook the Snapper: Heat olive oil in a skillet over medium-high heat. Add fillets skin-side down and cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Make the Sauce: In the same skillet, melt butter and sauté the onion and green bell pepper until soft (about 4–5 minutes). Add garlic and cook another minute.
Stir in Creole seasoning, paprika, and cayenne (if using). Pour in cream and broth. Simmer gently for 5–7 minutes until slightly thickened. Season with salt and pepper to taste.
Serve: Spoon the sauce over the snapper fillets and garnish with chopped parsley.
Serving and Storage Tips:
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