Ingredients
Scale
- 4 (6-ounce) Red Snapper fillets, skin on
- 2 tablespoons unsalted butter, divided
- 1 tablespoon Creole seasoning (plus extra for the fish)
- 1/2 cup diced yellow onion
- 1/4 cup diced green bell pepper
- 2 cloves garlic, minced
- 1/2 cup heavy whipping cream
- 1/4 cup fish or chicken stock
Instructions
- Step 1: Pat the red snapper fillets dry and generously season both sides with Creole seasoning, salt, and black pepper. Heat 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
- Step 2: Sear the snapper fillets for 3-4 minutes per side, depending on thickness, until the skin is crispy and the fish is flaky and cooked through. Remove the fish from the skillet and set aside on a warm plate.
- Step 3: Reduce the heat to medium-low and add the remaining 1 tablespoon of butter to the same skillet. Add the diced yellow onion and green bell pepper and sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 4: Sprinkle the 1 tablespoon of Creole seasoning over the vegetables and stir. Pour in the fish stock, scraping up any browned bits from the bottom of the pan (deglazing). Bring to a low simmer and cook for 2 minutes.
- Step 5: Reduce the heat to low, then slowly whisk in the heavy whipping cream. Simmer the sauce gently for 3-5 minutes, stirring occasionally, until it thickens slightly to coat the back of a spoon. Taste and adjust seasoning if necessary, then spoon the creamy Creole sauce generously over the seared red snapper fillets.
Notes
- Store any leftover fish and sauce separately in airtight containers in the refrigerator for up to 2 days, noting that the cream-based sauce is not ideal for freezing.
- To preserve the snapper's delicate texture and crispy skin, reheat the fillets gently in a 300°F oven, warming the Creole sauce separately on the stovetop before serving.
- Balance the richness of the creamy Creole sauce by serving the dish over fluffy white rice or stone-ground grits, paired with a bright, crisp side like steamed asparagus or green beans.
- For the best results, ensure your snapper fillets are extremely dry before seasoning and searing, as this is the secret to achieving truly crispy, golden-brown skin.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American