Description
A delicate red snapper fillet enveloped in a creamy, spicy Creole sauce, celebrating the vibrant flavors of New Orleans.
Ingredients
Scale
- 2 large red snapper fillets
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil: In a heavy-bottomed skillet, warm the olive oil over medium heat.
- Sauté the aromatic trio: Toss in the chopped onion, minced garlic, and bell pepper. Sauté until they soften, around 3-5 minutes.
- Introduce the tomatoes and spices: Stir in the canned diced tomatoes and Cajun seasoning. Let the mixture simmer for about 5 minutes.
- Add the cream: Pour in the heavy cream, stirring it in gently.
- Lay in the snapper: Place the red snapper fillets in the skillet with the sauce. Cover and cook on low heat for 5-7 minutes.
- Season it right: Taste and adjust seasoning with salt and pepper.
- Garnish and serve: Finish by sprinkling freshly chopped parsley over the top just before serving.
Notes
Serve with fluffy rice or crusty bread for a complete meal. Ensure to not overcook the fish for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 100mg