Description
Savor a bold Creole sauce paired with spicy Red Snapper Delight your taste buds with this vibrant seafood dish for a taste of the South
Ingredients
Scale
- 4 Red Snapper Fillets (about 6 ounces each)
- 2 tablespoons Olive Oil
- 1 red Bell Pepper, diced
- 1 green Bell Pepper, diced
- 1 medium Onion, chopped
- 4 cloves Garlic, minced
- 1 cup Tomato Sauce
- 1 cup Chicken or Vegetable Broth
- 1 teaspoon Cayenne Pepper
- 2 teaspoons Paprika
- Fresh Parsley (for garnish)
Instructions
- Prepare the Ingredients: Begin by gathering all your ingredients. Dice the bell peppers and chop the onion. Mince the garlic and set aside.
- Heat the Olive Oil: In a large skillet over medium heat, pour in the olive oil. Allow it to heat until it’s shimmering but not smoking.
- Sear the Snapper: Season your red snapper fillets with salt and pepper. Place the fillets in the hot skillet and cook for about 4-5 minutes on each side until they’re golden brown and cooked through. Remove the fillets from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the chopped onion and bell peppers. Sauté until softened, about 3-4 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
- Add the Sauce Ingredients: Stir in the tomato sauce, broth, cayenne pepper, and paprika. Let the mixture come to a simmer, cooking for about 10 minutes until slightly thickened.
- Combine and Cook: Return the seared red snapper to the skillet. Spoon the creole sauce over the fish, ensuring it’s well-coated. Simmer for another 5 minutes, allowing the flavors to meld.
- Garnish and Serve: Once cooked, remove from heat. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 350 calories
- Sugar: 5 grams
- Fat: 15 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 30 grams