Red Snapper with Creamy Creole Sauce

Prepare the Red Snapper:

Pat the red snapper fillets dry with paper towels.
Season both sides of the fillets with Cajun seasoning, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the red snapper fillets for 3-4 minutes per side, or until cooked through and lightly golden. Transfer to a plate and cover to keep warm.
Make the Creamy Creole Sauce:

In the same skillet, melt the butter over medium heat.
Add the chopped onion, bell pepper, and celery. Sauté for 3-4 minutes until softened.
Stir in the garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or seafood stock, followed by the heavy cream and tomato paste.
Add the Creole seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper.
Let the sauce simmer for 5-7 minutes, stirring occasionally, until thickened and creamy.
Stir in the fresh parsley just before serving.
Serve and Enjoy:

Spoon the creamy Creole sauce over the seared red snapper fillets.
Serve with rice, mashed potatoes, or sautéed greens for a complete meal.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings