Description
This Red Snapper with Creamy Creole Sauce recipe features tender, pan-seared red snapper fillets cooked to golden perfection and topped with a rich, flavorful Creole cream sauce made from bell peppers, onions, and spices. Ready in just 35 minutes, it’s an elegant yet easy dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Fish
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Creamy Creole Sauce
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup diced tomatoes (optional, for added texture and flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry with paper towels. Season both sides evenly with salt, pepper, paprika, and garlic powder to ensure the fish is well-flavored.
- Cook the Red Snapper: Heat olive oil in a large skillet over medium-high heat. Add the seasoned fillets and cook for 3-4 minutes per side until they develop a golden-brown crust and flake easily with a fork. Remove the fillets from the skillet and set aside on a plate.
- Make the Creamy Creole Sauce: Reduce the skillet heat to medium and melt the unsalted butter. Add finely chopped onion and bell pepper, cooking while stirring frequently for 4-5 minutes until softened. Stir in minced garlic, Creole seasoning, and cayenne pepper (if using), and cook for about 1 minute until fragrant. Pour in chicken broth and diced tomatoes if using, then simmer for 2-3 minutes to marry the flavors. Stir in heavy cream and let the sauce simmer gently for 5 minutes to thicken slightly.
- Combine and Serve: Return the cooked red snapper fillets to the skillet and spoon the creamy Creole sauce over them. Allow the fish to warm through in the sauce for 1-2 minutes. Garnish with fresh chopped parsley and serve immediately alongside your favorite sides.
Notes
- For added heat, do not skip the cayenne pepper or add extra according to taste.
- Diced tomatoes are optional but add texture and tang to the sauce.
- Serve with steamed rice, mashed potatoes, or crusty bread to soak up the sauce.
- To keep the fish moist, avoid overcooking—remove from heat as soon as flakes easily.
- Use fresh parsley for bright flavor and color garnish.
