### How to Make Red Snapper with Creamy Creole Sauce
1. **Season and Sear the Snapper:** Pat the snapper fillets dry, season with salt, pepper, and a little Creole seasoning. Pan-sear in butter and oil until golden and cooked through. Set aside.
2. **Build the Sauce:** In the same skillet, sauté chopped onions, bell peppers, and garlic until softened. Stir in diced tomatoes and Creole seasoning, then simmer until the flavors come together.
3. **Cream It Up:** Add heavy cream and reduce the heat. Simmer until the sauce thickens slightly and becomes silky smooth.
4. **Combine and Serve:** Return the snapper to the pan, spoon the sauce over the top, and warm everything together briefly. Serve hot, garnished with fresh parsley or green onions.
### Delicious Pairings
* Serve over **white rice**, **grits**, or **creamy mashed potatoes** to soak up the sauce.
* Add a side of **cornbread**, **collard greens**, or a crisp salad for a complete Southern feast.
### Tips for Success
* Don’t overcook the snapper—it’s best when flaky and moist.
* Adjust the spice level by using more or less Creole seasoning.
* Add a splash of lemon juice at the end for a bright contrast to the creamy sauce.
* For extra depth, deglaze the pan with a splash of white wine before adding the cream.
### Why You’ll Love This Recipe
**Red Snapper with Creamy Creole Sauce** is a dish full of bold personality and coastal charm. It’s perfect for seafood lovers who enjoy a little Southern spice, a lot of flavor, and a creamy finish that ties it all together. Whether it’s a dinner party or a quiet night in, this dish brings the warmth of Creole cuisine right to your plate.
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Want the complete step-by-step recipe with measurements? Let me know—I’d be happy to share it!
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