Red Snapper with Creamy Creole Sauce: A Southern-Inspired Seafood Delight

Introduction

Looking for a restaurant-quality seafood dish that’s easy enough for a weeknight? This Red Snapper with Creamy Creole Sauce delivers bold, zesty flavors with a velvety sauce that’s perfect for spooning over tender, flaky fish.

Inspired by Louisiana Creole cuisine, this dish combines smoky paprika, Cajun spices, and a touch of cream for a sauce that’s rich but not heavy. Serve it over rice or with crusty bread to soak up every last drop—it’s a meal that feels indulgent yet comes together in under 30 minutes!

Why You’ll Love This Red Snapper Recipe

• Bursting with Creole flavor – A perfect balance of spice, smokiness, and creaminess.
• Quick & elegant – Impressive enough for guests, easy enough for weeknights.
• Versatile protein – Works with grouper, cod, or even shrimp.
• Sauce you’ll want to drink – Seriously, you’ll be licking the spoon.
• Gluten-free adaptable – Just use a GF thickener (like cornstarch).

Step-by-Step Recipe

Ingredients (Serves 4)

For the Fish:

• 4 (6 oz) red snapper fillets (or sub grouper, cod, or tilapia)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the Creamy Creole Sauce:

• 2 tbsp butter
• 1 small onion, finely diced
• 1 bell pepper (red or green), diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes (undrained)
• 1 cup chicken or seafood stock
• 1 tsp Cajun seasoning (adjust to taste)
• ½ tsp dried thyme
• ½ cup heavy cream (or half-and-half for lighter version)
• 1 tbsp cornstarch (optional, for thickening)
• Hot sauce, to taste (optional)
• Fresh parsley, chopped (for garnish)

Step 1: Season & Sear the Fish

1. Pat fish dry and season with paprika, garlic powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sear fish for 3–4 minutes per side until golden and flaky. Remove and set aside.

Step 2: Make the Creole Sauce

1. In the same skillet, melt butter over medium heat.
2. Add onion, bell pepper, and celery (the “holy trinity” of Creole cooking). Sauté for 5 minutes until soft.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Add diced tomatoes, stock, Cajun seasoning, and thyme. Simmer for 5 minutes.
5. Stir in heavy cream and simmer for 2–3 minutes.
6. For a thicker sauce, mix cornstarch with 1 tbsp water and stir into the sauce.

Step 3: Finish & Serve

1. Return fish to the skillet, spooning sauce over the fillets.
2. Simmer gently for 2 minutes to heat through.
3. Garnish with fresh parsley and a dash of hot sauce if desired.

Pro Tip: Serve over cheesy grits, jasmine rice, or crusty French bread to soak up the sauce!

FAQs

Q: Can I use frozen fish?

A: Yes! Thaw completely and pat dry to prevent excess moisture.

Q: How spicy is this dish?

A: Mild to medium—adjust Cajun seasoning and hot sauce to taste.

Q: Can I make it dairy-free?

A: Use coconut cream instead of heavy cream.

Q: What’s a good side dish?

A: Collard greens, roasted asparagus, or a simple green salad.

Q: How do I store leftovers?

A: Refrigerate for up to 2 days—reheat gently to avoid overcooking fish.

Tips for the Best Red Snapper with Creole Sauce

• Don’t overcrowd the pan – Sear fish in batches if needed.
• Use fresh Cajun seasoning – For the best flavor (check for salt content).
• Deglaze the pan – Scrape up browned bits when adding stock for extra depth.
• Add shrimp – For a surf-and-turf twist, toss in peeled shrimp with the fish.

Common Mistakes to Avoid

• Overcooking the fish – Snapper is done when opaque and flakes easily.
• Skipping the holy trinity – Onion, bell pepper, and celery are essential for authentic flavor.
• Adding cream too early – High heat can cause it to curdle; stir in last.

Conclusion

This Red Snapper with Creamy Creole Sauce is a taste of New Orleans right in your kitchen—bold, comforting, and effortlessly elegant. With its rich, smoky sauce and tender fish, it’s a dish that’ll have everyone asking for seconds.

Red Snapper with Creamy Creole Sauce: A Southern-Inspired Seafood Delight

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• Author: Lara Smith
• Total Time: 30 mins

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Description

This Red Snapper dish, cooked with rich Cajun seasonings and served with a creamy Creole sauce, brings a taste of Louisiana to your table. Perfect for a flavorful and satisfying dinner.

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Ingredients

Red Snapper Fillets: 2

Olive Oil: 2 tbsp

Butter: 1 tbsp

Salt: to taste

Pepper: 1 tsp

Creole Seasoning: 1 tbsp

Smoked Paprika: 1 tsp

For the Sauce:

Heavy Cream: 1/2 cup

Chicken Broth: 1/3 cup

Tomato Paste: 1 tbsp

Fresh Parsley: 2 tbsp, chopped

Bell Peppers: 1/4 cup, chopped

Onions: 1/4 cup, diced

Tomatoes: 1/4 cup, diced (optional)

Cayenne Pepper: pinch

Creole Seasoning: 1 tsp

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Instructions

Cook the Fish:

 

Season fish with a mixture of salt, pepper, Creole seasoning, and paprika.

Sear fish in hot oil for 3 minutes on each side.

Transfer to oven and bake at 350°F for 15 minutes.

Make the Sauce:

 

Sauté onions, bell peppers, and tomatoes in butter.

Add tomato paste and heavy cream, stirring to combine.

Add chicken broth if sauce is too thick.

Stir in seasonings and simmer for 5 minutes.

Serve sauce over the cooked fish and garnish with parsley.

Notes

Cook the Fish:

 

Season fish with a mixture of salt, pepper, Creole seasoning, and paprika.

Sear fish in hot oil for 3 minutes on each side.

Transfer to oven and bake at 350°F for 15 minutes.

Make the Sauce:

 

Sauté onions, bell peppers, and tomatoes in butter.

Add tomato paste and heavy cream, stirring to combine.

Add chicken broth if sauce is too thick.

Stir in seasonings and simmer for 5 minutes.

Serve sauce over the cooked fish and garnish with parsley.