ADVERTISEMENT
Prepare the fish:
Pat red snapper fillets dry. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Season both sides of the fillets evenly.
Cook the snapper:
Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until the fish is opaque and flakes easily. Remove fillets from the skillet and keep warm.
Make the sauce:
In the same skillet, reduce heat to medium. Add butter, chicken broth, and heavy cream. Stir in Dijon mustard and lemon juice. Let the sauce simmer gently for 3-5 minutes until slightly thickened.
Finish:
Stir in chopped parsley. Taste and adjust seasoning if needed.
Serve:
Spoon the creamy Creole sauce over the cooked snapper fillets and serve immediately.
Serving and storage tips:
ADVERTISEMENT
