Snapper Creole Dish (Print Version)
# Ingredients:
→ Fish Ingredients
01 -
2 fillets of fresh Red Snapper
02 -
1 tablespoon unsalted butter
03 -
2 tablespoons of olive oil
04 -
1 teaspoon of smoked paprika powder
05 -
A sprinkling of salt, adjust as needed
06 -
1 tablespoon of a Creole spice blend
07 -
1 teaspoon of freshly cracked black pepper
→ Creole Sauce
08 -
1 tablespoon of tomato paste for flavor
09 -
½ cup heavy whipping cream
10 -
¼ cup diced onions for texture
11 -
¼ cup ripe, diced tomatoes (use if you'd like)
12 -
¼ cup chopped colorful bell peppers
13 -
2 tablespoons of freshly minced parsley leaves
14 -
⅓ cup chicken stock, or as needed for thinning
15 -
1 teaspoon Creole spice mix for extra kick
16 -
A dash of cayenne for heat, if you prefer
# Instructions:
01 -
Rinse the fish under cold water, then gently blot it dry with paper towels. In a small dish, mix your spices. Sprinkle the mixture generously over both sides of the fish, making sure it’s coated evenly.
02 -
Put a sauté pan on medium-high heat and pour in the olive oil. When the oil shimmers, lay the fish in the pan and cook for 3 minutes per side until it crisps up nicely and turns golden.
03 -
Move the browned fish to an oven-safe tray. Place it in a preheated 350°F oven and bake for about 15 minutes, or until it hits a temperature of 130°F inside.
04 -
Keep the same pan you used for the fish (all those browned bits add flavor!). Toss in the butter and let it melt, then add the onions, bell peppers, and tomatoes. Cook for roughly 5 minutes until they're soft.
05 -
Pour in the heavy cream and add the tomato paste, whisking constantly to blend. Adjust the thickness with some chicken broth if you need to. Stir in the seasonings, let simmer for 5 minutes, and spoon it over the fish. Sprinkle parsley on top before serving.
# Notes:
01 -
These bold Cajun-inspired flavors will transport you straight to Louisiana.
02 -
Cooking the fish to an internal temp of 130°F keeps it tender and juicy.