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Serve the snapper immediately topped with the creamy Creole sauce, alongside rice or steamed vegetables.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying the fish.
Variations
Add cayenne pepper or hot sauce to the Creole sauce for more heat.
Use other firm white fish fillets like grouper or cod if snapper is unavailable.
FAQ
Can I bake the snapper instead of pan-frying?
Yes, bake at 375°F (190°C) for 12-15 minutes or until the fish flakes easily with a fork.
Is this recipe spicy?
The basic seasoning is mild; you can increase the paprika or add cayenne for more spice.
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