Creating Red Snapper with Creamy Creole Sauce is simple and rewarding when you follow these straightforward steps:

1. Prep the Fish: Rinse the red snapper fillets under cold water and pat them dry with paper towels. Season each side with salt and black pepper.
2. Heat the Oil: In a large skillet, heat the olive oil over medium heat.
3. Cook the Fish: Carefully place the seasoned fillets in the skillet. Cook for about 4-5 minutes on each side until the fish flakes easily with a fork. Remove from the skillet and set aside on a plate.
4. Sauté Vegetables: In the same skillet, add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft—about 5 minutes.
5. Make the Sauce: Pour in the chicken broth and bring it to a gentle simmer. Stir in the heavy cream, Cajun seasoning, paprika, and cayenne pepper. Let it simmer for about 5-7 minutes until the sauce thickens.
6. Combine: Return the cooked red snapper fillets to the skillet. Gently spoon the creamy sauce over the fish and allow them to simmer together for another 2-3 minutes.
7. Garnish: Finally, sprinkle the sliced green onions and chopped parsley on top for added freshness and flavor.
8. Plate the Dish: Carefully place the fish on serving plates and drizzle the creamy Creole sauce generously over each fillet.

This simple yet elegant preparation allows the flavors of the red snapper and the rich sauce to shine through beautifully.