If you’re craving a dish that bursts with southern charm and rich flavors, this Red Snapper with Creamy Creole Sauce Recipe is going to sweep you off your feet. Tender, perfectly cooked red snapper fillets bathed in a luscious, spicy-creamy Creole sauce make every bite a celebration of bold seasoning and comforting textures. Whether you’re cooking for family or impressing friends, this recipe brings the taste of Louisiana straight to your kitchen with ease and elegance.
Ingredients You’ll Need
The ingredients for this dish are wonderfully straightforward but play crucial roles in making the flavors shine. Each element balances the others—spices bring warmth, vegetables add sweetness and crunch, and cream lends that irresistible smoothness to the sauce.
- 4 red snapper fillets: Choose fresh or thawed fillets for the best flaky texture and mild, sweet flavor.
- 2 tablespoons olive oil: Perfect for searing the fish to a golden brown without overpowering its natural taste.
- Salt and pepper, to taste: Basic but essential for seasoning and enhancing the fish’s flavor.
- 1/2 teaspoon paprika: Adds a subtle smoky note and vibrant color to the seasoning.
- 1/2 teaspoon garlic powder: Provides a gentle garlic background without overwhelming the dish.
- 1 tablespoon unsalted butter: Adds richness to the sauce and helps soften the vegetables beautifully.
- 1 small onion, finely chopped: Offers sweetness and texture that mellow the spices.
- 1 small bell pepper, finely chopped: Adds a fresh crunch and bright flavor that complements the sauce.
- 2 cloves garlic, minced: Infuses the sauce with aromatic depth and a hint of sharpness.
- 1 teaspoon Creole seasoning: The soul of the dish, delivering a perfect blend of herbs and spices.
- 1/4 teaspoon cayenne pepper (optional): For those who love a little extra kick of heat.
- 1 cup heavy cream: Creates the rich, velvety texture that makes this sauce truly indulgent.
- 1/2 cup chicken broth: Adds savory depth and helps balance the creaminess without heaviness.
- 1/4 cup diced tomatoes (optional): Brings a subtle acidity and textural contrast to the sauce.
- 1 tablespoon fresh parsley, chopped: A fresh, herbaceous garnish that brightens the entire dish.
How to Make Red Snapper with Creamy Creole Sauce Recipe
Step 1: Prepare the Red Snapper
Start by patting your red snapper fillets dry with paper towels to ensure they get that lovely golden sear. Generously season both sides with salt, pepper, paprika, and garlic powder, coating each fillet evenly. This simple step is where your flavors begin to build, so don’t be shy with the seasoning.
Step 2: Cook the Red Snapper
Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned fillets carefully into the hot oil and cook for about 3 to 4 minutes on each side. Your goal here is a beautiful, golden crust while keeping the fish moist and tender inside. Once done, remove the fillets and set them aside—your sauce is about to steal the spotlight.
Step 3: Make the Creamy Creole Sauce
Turn the heat down to medium and add unsalted butter to the same skillet. When the butter melts, toss in the chopped onion and bell pepper, stirring them frequently until softened, about 4 to 5 minutes. Next, stir in the minced garlic, Creole seasoning, and cayenne pepper if you want a spicy boost. Let that aromatic mix cook for about a minute before pouring in the chicken broth and diced tomatoes. Let it simmer for 2 to 3 minutes so all the flavors can mingle perfectly. Finally, stir in the heavy cream and simmer gently for another 5 minutes until your sauce thickens into that silky, dreamy consistency.
Step 4: Combine and Serve
Return your beautifully cooked red snapper fillets to the skillet, spooning generous amounts of the creamy Creole sauce over the fish. Let everything warm together for 1 to 2 minutes to marry the flavors. Finish with a sprinkle of fresh parsley to add a pop of color and brightness just before serving.
How to Serve Red Snapper with Creamy Creole Sauce Recipe
Garnishes
A sprinkle of fresh, chopped parsley is classic, adding a subtle herbaceous note and vibrant green that contrasts beautifully against the warm tones of the sauce. For an extra pop, you can also add a lemon wedge on the side to brighten each bite with a fresh squeeze.
Side Dishes
This dish pairs wonderfully with simple sides that soak up the creamy sauce. Think fluffy white rice, buttery mashed potatoes, or even creamy grits. Steamed or roasted vegetables like asparagus or green beans are also perfect for balancing the richness and offering some fresh crunch.
Creative Ways to Present
If you want to jazz up your presentation, serve each fillet atop a bed of saffron rice or cauliflower puree for an elegant touch. A drizzle of extra sauce around the plate can create a restaurant-quality look, while a sprinkle of crushed red pepper flakes can highlight the Creole heat for spice lovers.
Make Ahead and Storage
Storing Leftovers
Leftover Red Snapper with Creamy Creole Sauce should be stored in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Make sure to separate the fish and sauce if possible, which helps maintain the best texture for both components.
Freezing
While freezing cooked red snapper is possible, the creamy sauce may separate when thawed, affecting texture and appearance. If you must freeze, place fish and sauce separately in freezer-safe containers and consume within 1 month for best results. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring the sauce occasionally and covering the pan to keep the fish moist. Avoid high heat to prevent the cream from curdling and the fish from drying out. Alternatively, a microwave on low power in short bursts works well, just watch closely.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While red snapper is wonderful for its mild flavor and firm texture, other white fish like grouper, cod, or halibut can work well too. Just adjust cooking times based on thickness.
Is Creole seasoning very spicy?
Creole seasoning usually has a moderate level of spice with a blend of herbs and spices that also provide warmth and depth. If you’re sensitive to heat, you can reduce or omit the cayenne pepper and adjust to taste.
Can I make the sauce dairy-free?
Yes! Substitute heavy cream with full-fat coconut milk or a thick cashew cream alternative. Keep in mind this will slightly alter the flavor but still give you a luscious, creamy texture.
What is the best way to ensure the fish doesn’t stick to the pan?
Make sure your skillet is properly heated before adding oil, and pat the fish dry beforehand to reduce moisture. Avoid moving the fillets too much during cooking so a crust can form, which naturally releases from the pan.
Can I double this recipe for a larger group?
Of course! The ingredients and timing scale up nicely. Just use a larger skillet or cook in batches to maintain the perfect sear and sauce consistency.
Final Thoughts
This Red Snapper with Creamy Creole Sauce Recipe truly captures the soul of southern cooking in a way that’s both approachable and incredibly satisfying. From the beautifully seasoned fish to the silky, spicy sauce, every element harmonizes into a dish you’ll want to make again and again. Give it a try—you’ll feel like you’ve traveled straight to the vibrant heart of Creole cuisine with every mouthwatering bite.
Print
Red Snapper with Creamy Creole Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Creole
Description
This Red Snapper with Creamy Creole Sauce is a flavorful and elegant seafood dish that combines pan-seared red snapper fillets with a rich, creamy Creole-inspired sauce made from vegetables, spices, cream, and chicken broth. Ready in just 35 minutes, it offers a perfect balance of spices and creaminess, making it ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Fish
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
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 enhance the flavor.
- 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 on each side until golden brown and the fish flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
- Make the Creamy Creole Sauce: Reduce the heat to medium in the same skillet. Add unsalted butter and let it melt. Sauté the finely chopped onion and bell pepper for 4-5 minutes until softened. Add minced garlic, Creole seasoning, and cayenne pepper if desired, cooking for about 1 minute until fragrant. Pour in chicken broth and diced tomatoes if using, and simmer for 2-3 minutes to blend flavors. Stir in heavy cream and simmer for an additional 5 minutes, allowing the sauce to thicken slightly.
- Combine and Serve: Return the cooked red snapper fillets to the skillet and spoon the creamy Creole sauce over them. Warm through for 1-2 minutes. Garnish with freshly chopped parsley and serve immediately with your preferred side dish.
Notes
- For extra heat, cayenne pepper can be adjusted or omitted according to preference.
- Diced tomatoes add texture and flavor but are optional if you prefer a smoother sauce.
- To ensure even cooking, avoid overcrowding the skillet when searing the fish.
- This recipe pairs wonderfully with rice, mashed potatoes, or steamed vegetables.
- Use fresh parsley for garnish to add a pop of color and freshness.
