1. Season the Snapper

Start by prepping the red snapper fillets. Pat them dry with a paper towel to ensure they cook evenly. Season both sides of each fillet generously with salt, pepper, and a sprinkle of paprika for extra flavor. Don’t be shy with the seasoning; it’s what will make the fish sing!

2. Heat the Pan

Place a large skillet or sauté pan over medium heat and add 2 tablespoons of olive oil or butter. Allow it to melt and coat the pan. Once it’s hot and shimmering, it’s time to add the fish.

3. Cook the Red Snapper

Gently place the seasoned fillets in the hot pan, skin-side down (if using skin-on fillets). Cook the fish for about 4-5 minutes per side, depending on the thickness of the fillet. You want the fish to be golden and crisp on the outside while remaining tender and flaky inside. Once cooked, remove the fish from the pan and set it aside on a plate.

4. Make the Creole Sauce

In the same pan, add another tablespoon of olive oil or butter. Add the finely chopped onion and bell pepper to the pan. Sauté them for 2-3 minutes until they soften and become fragrant. Add the minced garlic and cook for another 30 seconds until it becomes aromatic.

5. Add the Tomatoes and Broth

Next, stir in the diced tomatoes and chicken broth. Bring the mixture to a gentle simmer, scraping any browned bits off the bottom of the pan. This is where all the flavor lives! Simmer for about 5 minutes to allow the flavors to meld together.

6. Stir in the Cream

Reduce the heat to low and add the heavy cream. Stir the mixture until everything is well combined. You should start to see a creamy consistency forming. Season with Creole seasoning, paprika, cayenne pepper (if using), dried thyme, salt, and pepper. Taste the sauce and adjust the seasoning as needed—don’t be afraid to add more spice if you want a little more heat!

7. Return the Fish to the Pan

Now, it’s time to put the fish back in the pan. Gently place the cooked red snapper fillets into the sauce. Spoon some of the sauce over the fish to coat it, and allow the fish to warm through in the sauce for another 2-3 minutes.

8. Garnish and Serve

Once the fish is heated through, garnish with freshly chopped parsley for a burst of color and freshness. Serve the red snapper fillets with the creamy Creole sauce spooned over the top. You can serve it with rice or a side of roasted vegetables to complete the meal.