Description
This Red Snapper with Creole Sauce is a vibrant dish that tantalizes the taste buds with its juicy, flaky fish and a rich, spicy sauce. The combination of fresh herbs and spices creates a symphony of flavors that dance on the palate, while the sauce’s velvety texture adds a luxurious touch to each bite.
Ingredients
Scale
- For the Red Snapper:
- 4 fillets of red snapper (6 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the Creole Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup chicken broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Season the red snapper fillets with salt and pepper on both sides.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the red snapper fillets and sear for 3-4 minutes on each side until golden brown.
- Remove the fillets from the skillet and set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté the onion, bell pepper, and celery for about 5 minutes until softened.
- Add the garlic and cook for an additional minute until fragrant.
- Stir in the diced tomatoes, tomato paste, paprika, cayenne pepper, oregano, thyme, chicken broth, and Worcestershire sauce. Season with salt and pepper.
- Bring the sauce to a simmer and let it cook for 5 minutes to thicken slightly.
- Return the red snapper fillets to the skillet, spooning the sauce over the top.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish flakes easily with a fork.
Notes
- This dish can be made ahead of time; simply prepare the Creole sauce and store it in the refrigerator for up to 2 days.
- Leftover red snapper can be stored in an airtight container in the fridge for up to 2 days.
- For a spicier kick, increase the amount of cayenne pepper in the sauce.
- Substitute red snapper with other firm white fish like tilapia or cod if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 milligrams
- Fat: 15 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams
Keywords: Red Snapper, Creole Sauce, Seafood, Spicy Fish, Southern Cuisine, Healthy Dinner, Easy Recipe, Baked Fish, Flaky Fish, Cajun Flavors, Quick Meal, Gluten-Free, Fish Recipe, Creole Cooking