4 red snapper fillets 2 tablespoons olive oil Salt and pepper, to taste 1 cup heavy cream 1/2 cup chicken broth 1 small onion, finely chopped 1 bell pepper, finely chopped 2 cloves garlic, minced 1 tablespoon Creole seasoning 1 teaspoon paprika 1/2 teaspoon cayenne pepper (optional) 1 tablespoon butter 1 tablespoon fresh parsley, chopped Instructions:
Prepare the Fish: Season the red snapper fillets with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the fillets for about 3-4 minutes on each side until the fish turns opaque and flakes easily. Once done, set the fillets aside.
Cook the Vegetables: In the same skillet, melt the butter. Add the chopped onion and bell pepper, sautéing until they are tender. Then, stir in the minced garlic and cook for an additional minute until fragrant.
Make the Sauce: Add the Creole seasoning, paprika, and cayenne pepper (if desired) to the skillet. Pour in the chicken broth and heavy cream, stirring to combine. Allow the mixture to simmer until it starts to thicken.
Finish the Dish: Return the snapper fillets to the skillet, spooning the creamy sauce over the fish. Cook for another 2-3 minutes to let the flavors meld together.
Serve: Before serving, sprinkle the dish with chopped fresh parsley for garnish.
Notes: Adjust the amount of cayenne pepper according to your preferred spice level.
