Ingredients:

  • 4 (6 oz / 170g) red snapper fillets, skin-on
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 2 tbsp (30ml) olive oil
  • 2 tbsp (28g) unsalted butter
  • ½ cup (75g) yellow onion, finely diced
  • ½ cup (75g) green bell pepper, finely diced
  • ½ cup (75g) celery, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (32g) tomato paste
  • 1 cup (240ml) low-sodium chicken or seafood broth
  • ½ cup (120ml) heavy cream
  • 1 tbsp (8g) Creole seasoning
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Pat the snapper fillets completely dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron or non-stick skillet over medium-high heat until shimmering. Place fish skin-side down and press firmly for 10 seconds. Sear for 3–4 minutes until the skin is crisp and golden, then flip and cook for another 2–3 minutes. Remove fish to a plate and set aside.
  3. In the same pan, melt the butter over medium heat. Add the diced onion, bell pepper, and celery, sautéing for 4–5 minutes until softened.
  4. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  5. Stir in the Creole seasoning, then pour in the broth. Simmer for 5 minutes, stirring occasionally, until the liquid reduces by about one-third.
  6. Lower the heat to medium-low and slowly whisk in the heavy cream and lemon juice until the sauce is smooth and emulsified. Return the fish to the pan to glaze and garnish with fresh parsley.