Ingredients
Scale
- 4 red snapper fillets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the red snapper fillets dry and season with salt, pepper, smoked paprika, and cayenne pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sear fillets skin-side down for 3–4 minutes without moving them. Flip and cook 2–3 minutes until opaque. Remove from skillet.
- Sauté onion, bell pepper, and garlic in the same skillet for 4–5 minutes until softened.
- Add crushed tomatoes and simmer for 5 minutes to blend flavors.
- Stir in heavy cream and dried thyme. Simmer 3–4 minutes until sauce thickens. Adjust seasoning as needed.
- Return red snapper to the skillet and spoon sauce over fillets. Warm for 2–3 minutes.
- Garnish with fresh parsley and serve immediately with rice, mashed potatoes, or roasted vegetables.
Notes
Adjust cayenne pepper for desired spice level.
Use firm, white-fleshed fish if red snapper is unavailable.
Sauce can be prepared in advance for convenience; reheat gently before adding fish.
- Prep Time: 10
- Cook Time: 20