Description
A quick, flavorful weeknight dinner featuring tender, flaky red snapper in a rich, slightly spicy creamy Creole sauce with bell peppers and garlic.
Ingredients
Scale
- 2 red snapper fillets
- 1 tablespoon olive oil
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tablespoon Creole seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the red snapper fillets dry and season both sides with salt and pepper. Prepare the vegetables.
- Heat olive oil in a skillet over medium heat, add bell peppers, onions, and garlic, and sauté until softened, about 4–5 minutes.
- Reduce heat to medium-low, stir in heavy cream and Creole seasoning, and let the sauce simmer for 2–3 minutes.
- Add seasoned red snapper into the skillet, cooking 4–5 minutes on each side until opaque and flakes easily.
- Turn off heat, garnish with parsley, and serve immediately.
Notes
Serve over rice, mashed potatoes, or with crusty bread. For a lighter meal, pair with roasted asparagus or a salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 5g
- Sodium: 650mg
- Fat: 54g
- Saturated Fat: 26g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 37g
- Cholesterol: 145mg