OLITZ

Crescent

Pineapple Delight Pound Cake

This moist and flavorful pound cake infused with pineapple juice is perfect for any occasion. Topped with a sweet glaze, it’s a tropical treat that will impress your guests.

Ingredients 1 (15.25-ounce) box yellow or butter cake mix ¾ cup vegetable oil ¾ cup pineapple juice 4 large eggs For the glaze: 2 cups powdered sugar ¾ cup pineapple juice 4 tablespoons unsalted butter

Red snapper with creamy Creole sauce

Ingrédients:

- 4 red snapper fillets

- 2 tbsp olive oil

- 1 tsp salt

- 1/2 tsp black pepper

- 1/2 tsp smoked paprika

- 1/2 tsp garlic powder

- 1/2 tsp onion powder

For the Creamy Creole Sauce:

- 2 tbsp butter

- 1 small onion, finely chopped

- 1 bell pepper, finely chopped

- 2 cloves garlic, minced

- 1 can (14.5 oz) diced tomatoes

- 1 cup heavy cream

- 1 tsp Creole seasoning

- 1/2 tsp smoked paprika

- 1/2 tsp thyme

- 1/4 tsp cayenne pepper (optional)

- 1/4 tsp salt

- 1/4 tsp black pepper

- 2 tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 375°F (190°C).

2. Season the red snapper fillets with salt, black pepper, smoked paprika, garlic powder, and onion powder.

3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the fillets for 2-3 minutes per side until golden brown.

4. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

While the fish is baking:

5. In a separate skillet, melt the butter over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5 minutes.

6. Add the minced garlic and cook for another minute until fragrant.

7. Stir in the diced tomatoes, heavy cream, Creole seasoning, smoked paprika, thyme, cayenne pepper (if using), salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until the sauce has thickened.

8. Remove from heat and stir in the chopped parsley.

9. Serve the baked red snapper fillets topped with the creamy Creole sauce. Enjoy!