If you’re craving a dish that brings the vibrant flavors of the South to your dinner table, this Red Snapper with Creamy Creole Sauce Recipe is an absolute must-try. The tender, flaky snapper is perfectly seasoned and cooked to golden perfection, then bathed in a luscious, spicy cream sauce that melds paprika, garlic, and Creole seasoning in such a way it feels like a celebration in every bite. It’s a beautiful balance of subtle heat, savory richness, and fresh herbs that’ll quickly become one of your favorite go-to meals for any occasion.
Ingredients You’ll Need
Gathering a handful of simple, well-chosen ingredients creates a depth of flavor that makes this dish so memorable. Each item, from the fresh red snapper fillets to the heavy cream, plays a vital role in delivering perfect taste, texture, and that beautiful color contrast on your plate.
- 4 red snapper fillets: Fresh fillets ensure tender, succulent fish and a clean flavor.
- 2 tablespoons olive oil: Provides a healthy base for searing the fish to a golden crust.
- Salt and pepper, to taste: Essential for enhancing the natural flavors of the filer and sauce.
- 1/2 teaspoon paprika: Adds mild smokiness and vibrant color to the seasoning.
- 1/2 teaspoon garlic powder: Infuses a subtle garlic aroma without overpowering the dish.
- 1 tablespoon unsalted butter: Enriches the sauce with creamy richness.
- 1 small onion, finely chopped: Provides sweetness and texture to the sauce base.
- 1 small bell pepper, finely chopped: Brings a crunchy bite and fresh brightness.
- 2 cloves garlic, minced: Delivers fresh, pungent garlic flavor that wakes up the sauce.
- 1 teaspoon Creole seasoning: The star spice blend packing bold, zesty flavor.
- 1/4 teaspoon cayenne pepper (optional): For those who love a touch of fiery heat.
- 1 cup heavy cream: Creates a silky, luxurious texture for the sauce.
- 1/2 cup chicken broth: Adds savory depth and balances the creaminess.
- 1/4 cup diced tomatoes (optional): Adds a fresh, slightly acidic dimension and texture.
- 1 tablespoon fresh parsley, chopped: For a touch of herbal brightness and color garnish.
How to Make Red Snapper with Creamy Creole Sauce Recipe
Step 1: Season the Snapper Fillets
Start by patting your red snapper fillets dry with paper towels—this helps to achieve a nice sear. Then, season both sides evenly with salt, pepper, paprika, and garlic powder. These simple spices highlight the sweet flavor of the fish while setting the stage for the bold Creole sauce.
Step 2: Sear the Fish
Heat olive oil in a skillet over medium-high heat. Carefully lay in the snapper fillets and cook for 3 to 4 minutes on each side until golden brown and flaky. This step locks in moisture and adds irresistible texture. Once cooked, transfer the fillets to a plate and keep warm.
Step 3: Create the Creamy Creole Sauce
Lower the heat to medium and melt the butter in the same skillet. Add chopped onion and bell pepper, stirring often, and cook until softened, about 4 to 5 minutes. Stir in the minced garlic, Creole seasoning, and cayenne pepper if you want a hint of heat. Cook for about a minute until fragrant, then pour in chicken broth and diced tomatoes if using. Let it simmer for a few minutes to blend all those wonderful flavors. Finally, stir in the heavy cream and let the sauce simmer gently for 5 minutes, thickening into a velvety, rich sauce.
Step 4: Combine and Warm Through
Return the seared red snapper fillets to the skillet carefully. Spoon the creamy Creole sauce generously over the fish, letting everything warm together for a couple of minutes. This final step ensures the fish absorbs those rich, spicy flavors before serving. Finish with a sprinkle of fresh chopped parsley for a burst of color and freshness.
How to Serve Red Snapper with Creamy Creole Sauce Recipe
Garnishes
A vibrant sprinkle of fresh parsley is all you need to elevate this dish beautifully. It adds a fresh, herbal brightness that contrasts wonderfully with the creamy spiced sauce. You can also add a lemon wedge on the side for guests who love a citrusy kick with their seafood.
Side Dishes
This Red Snapper with Creamy Creole Sauce Recipe pairs beautifully with fluffy white rice or creamy grits, which soak up every last bit of that luscious sauce. For a lighter note, try serving it alongside sautéed green beans or a crisp garden salad to keep things fresh and balanced.
Creative Ways to Present
For a stunning presentation, plate each fillet atop a bed of rice or grits, then drizzle the creamy Creole sauce generously over the top. Garnish with parsley and perhaps a sprinkle of extra paprika for a pop of color. Serving it in individual shallow bowls can also make the experience feel cozy and special—perfect for an intimate dinner or impressive guests.
Make Ahead and Storage
Storing Leftovers
Leftover red snapper with creamy Creole sauce keeps well in an airtight container in the refrigerator for up to 2 days. Storing them separately can help maintain the best texture—keep the fish and sauce apart if possible to avoid sogginess.
Freezing
While fresh fish is always best, you can freeze the cooked sauce on its own for up to 1 month in a freezer-safe container. The snapper fillets themselves do not freeze well after cooking as they tend to become mushy upon thawing, so it’s best to enjoy this dish fresh if you can.
Reheating
Gently reheat the sauce in a saucepan over low heat, stirring occasionally to prevent separation. Warm the snapper fillets separately in the oven at low heat wrapped in foil to keep them moist. Combining both just before serving keeps the fish tender and the sauce creamy.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While red snapper is ideal for its flavor and texture, other firm white fish like cod, mahi-mahi, or grouper work well in this Red Snapper with Creamy Creole Sauce Recipe.
Is the cayenne pepper necessary?
Not at all. Cayenne pepper is optional and only adds heat if you want a spicier sauce. You can leave it out for a milder, yet still flavorful, dish.
Can I make the sauce dairy-free?
Yes, you can substitute heavy cream with coconut milk or a dairy-free cream alternative to keep the creamy texture while making the dish suitable for lactose intolerance.
How do I know when the snapper is cooked properly?
The fish should flake easily with a fork and have an opaque appearance. Avoid overcooking to keep it tender and moist. Usually, 3-4 minutes per side is perfect for fillets of average thickness.
What’s the best way to achieve a crispy crust on the snapper?
Pat the fillets dry and make sure your skillet and oil are hot before adding the fish. Avoid moving the fillets around while searing to allow a golden crust to develop.
Final Thoughts
I can’t recommend this Red Snapper with Creamy Creole Sauce Recipe enough—it’s one of those dishes that feels like a warm hug on a plate. The combination of seared fish and a rich, zesty sauce brings true comfort and excitement together. I hope you enjoy making it as much as I do sharing it. Trust me, once it’s on your table, this recipe will quickly become a favorite you want to make again and again!
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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 recipe offers a flavorful and comforting meal featuring perfectly seared red snapper fillets topped with a rich, spicy Creole cream sauce. The sauce, made with onions, bell pepper, garlic, and a blend of Creole seasonings, creates a luscious complement to the delicate fish, making it ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Main Ingredients
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 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
- Season the Fish: Pat the red snapper fillets dry with paper towels. Season both sides evenly with salt, pepper, paprika, and garlic powder to build a flavorful crust.
- Sear the Fillets: Heat olive oil in a large skillet over medium-high heat. Add the seasoned red snapper fillets and cook for 3-4 minutes on each side until golden brown and the fish flakes easily with a fork. Remove from skillet and set aside.
- Prepare the Creole Sauce: Lower the heat to medium and add butter to the same skillet. Once melted, sauté the finely chopped onion and bell pepper for 4-5 minutes until softened. Stir in minced garlic, Creole seasoning, and cayenne pepper if using; cook for about 1 minute until aromatic. Add chicken broth and diced tomatoes, simmer for 2-3 minutes to blend flavors. Stir in heavy cream and simmer for an additional 5 minutes until the sauce thickens slightly.
- Combine and Serve: Return the cooked snapper fillets to the skillet and spoon the creamy Creole sauce over them. Heat through for 1-2 minutes. Garnish with fresh chopped parsley and serve immediately alongside your favorite side dishes.
Notes
- For a spicier dish, increase cayenne pepper according to taste or add hot sauce to the sauce.
- Serve with rice, crusty bread, or steamed vegetables to soak up the delicious sauce.
- Ensure the snapper fillets are dry before seasoning and searing to get a nice crust.
- The diced tomatoes are optional but add a nice texture and color to the sauce.
- This recipe can be made with other firm white fish if red snapper is unavailable.
