Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce Recipe

Name: Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons achiote oil; 2 tablespoons onions, finely chopped; 3 tablespoons red and green peppers, finely chopped; 1 small tomato, peeled, seeded, and chopped; 2 sweet chile peppers (Serrano or Anaheim), finely chopped; 2 cloves garlic, finely chopped; 2 sprigs fresh cilantro, plus extra sprigs, for garnish; 1 bay leaf; Salt and pepper; 4 cups fresh corn, cut from cobs; 1 cup fish stock; 1/2 cup evaporated milk; 2 teaspoons cornstarch; 1 tablespoon water; 1 tablespoon butter, softened; 2 pounds fresh red snapper fillet, cut into 4 pieces; 4 tablespoons olive oil; Lightly toasted and crushed coriander seeds, for garnish

Servings: persons

2 tablespoons achiote oil
2 tablespoons onions, finely chopped
3 tablespoons red and green peppers, finely chopped
1 small tomato, peeled, seeded, and chopped
2 sweet chile peppers (Serrano or Anaheim), finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh cilantro, plus extra sprigs, for garnish
1 bay leaf
Salt and pepper
4 cups fresh corn, cut from cobs
1 cup fish stock
1/2 cup evaporated milk
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon butter, softened
2 pounds fresh red snapper fillet, cut into 4 pieces
4 tablespoons olive oil
Lightly toasted and crushed coriander seeds, for garnish

1
In a large saucepan, heat the achiote oil over medium heat.
2
Add the onions, bell peppers, tomato, chile peppers, garlic, cilantro, bay leaf, salt, and pepper, and stir-fry for about 4 minutes.
3
Add the corn and fish stock and cook over medium heat for about 6 minutes.
4
Remove from the heat and let cool slightly.
5
Transfer to a blender process until smooth on high speed.
6
* Pour the sauce through a fine strainer into a saucepan, add the evaporated milk, and warm over low heat.
7
Dilute the cornstarch with 1 tablespoon water.
8
Add to the saucepan, mix well, and incorporate the butter with a whisk.
9
Taste for seasoning and and cook for about 5 minutes.
10
Keep warm.
11
Generously season both sides of the fish with salt and pepper.
12
In a large nonstick skillet, heat the oil over high heat.
13
When oil is hot, place the fillets in the skillet, skin side down, and cook for 3 minutes, without turning.
14
Flip onto other side and cook for about 2 minutes.
15
Remove from heat to a platter.
16
Spoon the warm sauce in the center of each dinner plate.
17
Top with a fish portion.
18
Garnish with cilantro sprigs and the toasted and crushed coriander seeds.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons achiote oil, 2 tablespoons onions, finely chopped, 3 tablespoons red and green peppers, finely chopped, 1 small tomato, peeled, seeded, and chopped, and more.

Yes, Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-fried Red Snapper Fillet with Corn Cream Creole Sauce

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