Snapper with Creole Sauce (Print Version)
# Ingredients:
→ Fish Components
01 -
2 fresh Red Snapper cuts
02 -
2 tablespoons olive oil
03 -
1 tablespoon butter
04 -
Salt as needed
05 -
1 teaspoon coarsely ground black pepper
06 -
1 tablespoon Creole spice mix
07 -
1 teaspoon smoky paprika
→ Zesty Sauce
08 -
½ cup whipping cream
09 -
⅓ cup chicken stock
10 -
1 tablespoon tomato concentrate
11 -
2 tablespoons fresh parsley, finely cut
12 -
¼ cup bell peppers, diced
13 -
¼ cup onions, chopped small
14 -
¼ cup juicy tomatoes, cubed (if you want)
15 -
A touch of cayenne pepper
16 -
1 teaspoon Creole spice mix
# Instructions:
01 -
Mix your spices in a small dish. Wash fish cuts thoroughly and dry them off with paper towels. Rub the spice blend all over both sides of the fish.
02 -
Warm up olive oil in a pan on medium-high. When it's nice and hot, throw in your spiced fish and cook about 3 minutes per side till you get a golden crust.
03 -
Move your crispy fish to a baking tray and pop it in your oven at 350°F. Let it cook about 15 minutes or until fish reaches 130°F inside.
04 -
Using the same pan where you cooked the fish (don't waste those tasty bits!), melt your butter. Toss in diced onions, bell peppers, and tomatoes. Cook for 5 minutes till they're soft.
05 -
Add tomato concentrate and whipping cream, stirring all the time to mix everything well. If it looks too thick, splash in some chicken stock. Add your spices and let it bubble gently for 5 minutes. Pour it over your fish and sprinkle with fresh parsley.
# Notes:
01 -
This Louisiana-style meal brings punchy Southern flavors right to your plate.
02 -
Cooking to 130°F inside makes sure your fish stays juicy but is fully done.