I normally don't make this fish, but everyone kept going on about how good it was

Red snapper with creamy creole sauce is a delightful dish that brings a bit of Southern charm to our Midwestern table. This recipe combines the sweet, delicate flavor of red snapper with a rich and spicy creole sauce that has origins in Louisiana's vibrant Creole cuisine. It's a wonderful way to introduce your family and friends to new flavors, and the creamy sauce adds a comforting touch that makes the dish approachable and enjoyable for everyone.

This dish pairs beautifully with a side of fluffy white rice or a bed of creamy mashed potatoes to help soak up the delicious sauce. Steamed green beans or a crisp garden salad can add a nice balance and freshness to the meal. For a little extra Southern flair, consider serving it with cornbread or biscuits on the side.

Servings: 4

4 red snapper fillets
Salt and pepper to taste
2 tablespoons olive oil
1 small onion, finely chopped
1 bell pepper, finely chopped
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, undrained
1 cup heavy cream
1 teaspoon Creole seasoning
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional, for extra spice)
2 tablespoons fresh parsley, chopped
Lemon wedges, for serving

Season the red snapper fillets with salt and pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat. Add the fillets and cook for about 3-4 minutes per side, or until the fish flakes easily with a fork. Remove from the skillet and set aside.

In the same skillet, add the onion and bell pepper. Sauté for about 5 minutes, or until the vegetables are softened.

Add the garlic and cook for another minute until fragrant.

Stir in the diced tomatoes (with their juice), heavy cream, Creole seasoning, paprika, and cayenne pepper if using. Bring the mixture to a simmer and cook for about 10 minutes, or until the sauce thickens slightly.

Return the red snapper fillets to the skillet, spooning some of the sauce over the top. Cook for an additional 2-3 minutes to heat through.

Sprinkle with fresh parsley and serve with lemon wedges on the side.

For picky eaters, you can reduce or omit the cayenne pepper to make the sauce milder. If you can't find red snapper, tilapia or cod can be used as substitutes. To make this dish a bit lighter, you can use half-and-half instead of heavy cream. And for a twist, try adding some cooked shrimp or crab meat into the sauce towards the end of the cooking process.