Description
Red Snapper with Creamy Creole Sauce is a flavorful and comforting dish that combines delicate, flaky red snapper fillets with a luscious, spicy Creole sauce that balances creaminess and bold seasonings. This recipe is easy to prepare and perfect for weeknights or special occasions, delivering vibrant colors, rich aromas, and a satisfying blend of tastes in every bite.
Ingredients
Scale
Fish
- Fresh red snapper fillets, skin-on (about 4 fillets, 6 oz each)
Fats
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 2 stalks celery, chopped
- 2–3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
Seasonings & Sauce
- 1 tablespoon Creole seasoning blend (paprika, cayenne, thyme, and spices)
- 1 cup diced tomatoes (fresh or canned)
- 3/4 cup heavy cream
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Wash and pat dry the red snapper fillets. Lightly season both sides with salt and pepper. Chop the bell peppers, onions, celery, garlic, and parsley so all ingredients are ready.
- Sauté the Vegetables: In a large skillet, melt butter with olive oil over medium heat. Add chopped onions, bell peppers, celery, and garlic. Cook for about 5 minutes until the vegetables are tender and fragrant, forming the flavorful base of the Creole sauce.
- Add Creole Seasoning and Tomatoes: Sprinkle the Creole seasoning over the sautéed vegetables and stir well to release the spices’ aromas. Pour in the diced tomatoes and simmer the mixture for 10 minutes to meld the flavors together.
- Make the Creamy Sauce: Reduce the heat to low. Slowly stir in the heavy cream, allowing the sauce to thicken and become smooth and velvety. Taste and adjust seasoning with salt, pepper, or more Creole spices if needed.
- Cook the Red Snapper: In a separate pan, heat oil over medium-high heat. Place the red snapper fillets skin-side down and cook until the skin is crispy, about 3-4 minutes. Flip the fillets and cook for an additional 2-3 minutes until the fish flakes easily with a fork.
- Combine and Serve: Plate the cooked red snapper and generously spoon the creamy Creole sauce over the top. Garnish with fresh parsley and serve immediately.
Notes
- Use the freshest fish possible for the best flavor and texture.
- Do not overcook the red snapper; it cooks quickly and can dry out.
- Toast spices in butter and oil to enhance the flavor depth.
- Simmer the sauce gently and add cream gradually to control thickness.
- Chop vegetables ahead of time to save time during cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: red snapper, creamy creole sauce, seafood, fish recipe, creole, easy dinner, spicy sauce, healthy seafood
