Ingredients
- Red Snapper fillets: 4 (about 6 oz each)
- Creole seasoning: 2 tablespoons (divided)
- Olive oil: 2 tablespoons
- Diced onion, celery, and green bell pepper (trinity): 1 cup total
- Garlic, minced: 2 cloves
- Fire-roasted diced tomatoes: 1/2 cup
- Heavy cream: 1 cup
- Unsalted butter: 2 tablespoons
Instructions
- Step 1: Pat the red snapper fillets dry and season both sides evenly with 1 tablespoon of the Creole seasoning. Heat the olive oil in a large skillet over medium-high heat. Sear the fish for 3-4 minutes per side until fully cooked and flaky. Remove the fish from the skillet and set aside.
- Step 2: Reduce the heat to medium. Add the diced trinity (onion, celery, bell pepper) and minced garlic to the skillet, scraping up any browned bits from the fish. Sauté for 5-7 minutes until the vegetables are softened.
- Step 3: Stir in the remaining 1 tablespoon of Creole seasoning and the fire-roasted diced tomatoes. Cook for 2 minutes, allowing the flavors to meld, then pour in the heavy cream. Bring the sauce to a gentle simmer, stirring frequently.
- Step 4: Reduce the heat to low and allow the sauce to simmer for 5 minutes, or until it has slightly reduced and thickened. Whisk in the 2 tablespoons of unsalted butter until the sauce is smooth and glossy. Taste and adjust seasoning if necessary.
- Step 5: Gently place the cooked red snapper fillets back into the sauce. Spoon the Creamy Creole Sauce over the fillets and warm for 1-2 minutes before serving immediately.
Notes
- If storing leftovers, keep the remaining creamy sauce separate from the cooked snapper fillets to prevent the fish from absorbing too much liquid and becoming overly soft.
- To reheat the Creole sauce without breaking the emulsion, warm it gently over low heat, whisking frequently; add a splash of cream or milk if it seems too thick or looks like it is starting to separate.
- Serve this richly flavored dish over a bed of fluffy white rice or creamy stone-ground grits, which perfectly soak up every bit of the delicious Creole sauce.
- Before searing the snapper, ensure the skillet is hot and the fillets are very dry; this guarantees a perfect crust and leaves those crucial browned bits (fond) in the pan, which form the flavor foundation for your sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American