Red Snapper with Creamy Creole Sauce

Ingredients:

For the Snapper:

4 red snapper fillets (skin on or off)

Salt & black pepper to taste

1 tsp Creole seasoning (like Tony Chachere’s or homemade)

1 tbsp olive oil

1 tbsp butter

For the Creamy Creole Sauce:

1 tbsp butter

1 small onion, finely chopped

1/2 green bell pepper, finely chopped

1 stalk celery, finely chopped

2 cloves garlic, minced

1/2 cup heavy cream

1/4 cup chicken or seafood broth

1 tbsp tomato paste (or 2 tbsp diced tomatoes)

1 tsp Creole seasoning

Dash of hot sauce (optional)

Salt & pepper to taste

1 tbsp chopped parsley

1. Prepare the Fish:

Pat snapper fillets dry and season with salt, pepper, and Creole seasoning.

Heat olive oil and butter in a skillet over medium-high heat.

Cook snapper skin-side down (if using skin-on) for about 3–4 minutes until golden and crispy.

Flip and cook another 2–3 minutes until the fish flakes easily. Remove and keep warm.

2. Make the Creamy Creole Sauce: