Red Snapper and Creole Sauce

Preparation

1. 01

   Pat red snapper fillets dry and season generously with Tuxedo seasoning and lightly with Creole Lady seasoning. Heat olive oil in a large skillet over medium heat. Add fillets skin side down first and cook 3–4 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.

2. 02

   Add chopped onion and bell pepper to the same skillet and sauté over medium heat 5–7 minutes until softened and caramelized. Add minced garlic and cook 1–2 minutes more until fragrant. Stir in diced tomatoes (undrained) and add Creole Lady seasoning, Smoked Paprika, and Cayenne Pepper if using. Reduce heat to low and simmer 10 minutes.

3. 03

   Stir in heavy cream. Cook for another 2–3 minutes, stirring occasionally, until the sauce is smooth and creamy. Taste and adjust seasoning with Tuxedo if needed.

4. 04

   Return fillets to the skillet. Spoon sauce over the fish and simmer for 2 minutes. Serve hot garnished with fresh parsley and lemon wedges on the side, over a bed of rice or grits.