Ingredients
For the Red Snapper:
- 4 red snapper fillets, skin-on
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
For the Creamy Creole Sauce:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 small celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (such as Tabasco)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley