Season both sides of the red snapper fillets with salt and pepper.
Heat olive oil in a large skillet over medium heat.
Add diced onion and bell pepper to the skillet. Cook until softened, about 5 minutes.
Stir in minced garlic and cook for an additional minute.
Add diced tomatoes and chicken broth to the skillet. Simmer for 5 minutes.
Stir in heavy cream and Creole seasoning. Simmer for another 2-3 minutes until sauce thickens slightly.
Meanwhile, heat a separate skillet over medium-high heat.
Add red snapper fillets to the skillet and cook for 3-4 minutes per side until golden brown and cooked through.
Once the fish is cooked, transfer it to a serving platter.
Spoon the creamy Creole sauce over the red snapper fillets.
Garnish with chopped fresh parsley before serving.
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