Introduction
Bring the bold, vibrant flavors of New Orleans to your table with this Red Snapper with Creamy Creole Sauce—a dish that’s elegant enough for date night yet simple enough for weeknights. Tender, flaky red snapper is pan-seared to golden perfection and smothered in a rich, velvety Creole sauce bursting with tomatoes, bell peppers, and just the right amount of spice.
This recipe is quick (ready in 30 minutes!), restaurant-worthy, and packed with authentic Southern flavor. Serve it over garlic mashed potatoes, rice, or crusty French bread to soak up every drop of the luscious sauce.
Why You’ll Love This Red Snapper with Creamy Creole Sauce
Bold & Balanced Flavors – The creamy Creole sauce is smoky, slightly spicy, and tangy.
Quick & Impressive – Looks gourmet but cooks in under 30 minutes.
Versatile – Swap snapper for grouper, cod, or salmon if needed.
Meal-Prep Friendly – The sauce can be made ahead and reheated.
Step-by-Step Guide to Perfect Red Snapper with Creole Sauce
Step 1: Gather Your Ingredients & Tools
For the Red Snapper:
- 4 (6 oz) red snapper fillets, skin-on
- 1 tbsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- Salt & black pepper to taste
- 2 tbsp olive oil (for searing)
- 1 tbsp butter
For the Creamy Creole Sauce:
- 2 tbsp butter
- 1 small onion, diced
- 1 bell pepper (red or green), diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream (or half-and-half for lighter sauce)
- 1 tbsp Creole seasoning (like Tony Chachere’s)
- 1 tsp hot sauce (optional)
- 2 tbsp chopped parsley (for garnish)
Tools Needed:
- Large skillet (cast iron preferred)
- Tongs
- Wooden spoon
Step 2: Cooking the Red Snapper with Creole Sauce
- Season the Fish – Pat snapper fillets dry, then rub with Creole seasoning, smoked paprika, salt, and pepper.
- Sear the Fish – Heat olive oil in a skillet over medium-high heat. Add fish skin-side down and cook for 3-4 minutes until crispy. Flip, add butter, and cook 2-3 more minutes. Remove and set aside.
- Make the Sauce – In the same skillet, melt butter, then sauté onion, bell pepper, and celery for 5 minutes. Add garlic and cook 1 minute until fragrant.
- Simmer the Sauce – Stir in diced tomatoes, Creole seasoning, and hot sauce. Cook for 5 minutes, then reduce heat and add heavy cream. Simmer 3-4 minutes until thickened.
- Finish & Serve – Return fish to the skillet, spoon sauce over, and garnish with parsley.
Tips for the Best Red Snapper with Creole Sauce
Pat the Fish Dry – Ensures a crispy sear.
Don’t Overcook the Snapper – It should flake easily with a fork.
Adjust Spice Level – Add more or less hot sauce to taste.
Use Fresh Herbs – Parsley or green onions brighten the dish.
For a lighter version, substitute half-and-half or coconut milk for heavy cream.
Common Mistakes to Avoid
Moving the Fish Too Soon – Let it sear undisturbed for a crispy crust.
Overcrowding the Pan – Cook in batches if needed.
Over-reducing the Sauce – It should coat the back of a spoon but not be too thick.
Skipping the Holy Trinity – Onion, bell pepper, and celery are essential for authentic Creole flavor.
FAQs About Red Snapper with Creole Sauce
Q: Can I use frozen red snapper?
A: Yes! Thaw completely and pat dry before seasoning.
Q: What’s the difference between Creole and Cajun seasoning?
A: Creole seasoning has more herbs (like oregano and thyme), while Cajun is spicier. Either works here!
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
Q: Can I make this dairy-free?
A: Yes! Use coconut cream instead of heavy cream.
Conclusion
This Red Snapper with Creamy Creole Sauce is a showstopping dish that brings the soul of New Orleans to your kitchen. With its perfectly seared fish, rich sauce, and vibrant Creole flavors, it’s sure to become a favorite.
Print
Red Snapper with Creamy Creole Sauce: A Taste of New Orleans Elegance
- Total Time: 40 mins
Description
Elevate your dinner with this mouthwatering Red Snapper dish! Pan-seared to perfection and served with a rich and creamy Creole sauce, it’s a seafood lover’s dream come true.
Ingredients
4 red snapper fillets
Salt and pepper to taste
2 tablespoons olive oil
1 onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1 cup heavy cream
1 tablespoon Creole seasoning
1/2 cup chicken broth
Fresh parsley for garnish
Instructions
Season the red snapper fillets with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the snapper fillets and cook for about 4-5 minutes per side, or until cooked through and golden brown. Remove from skillet and set aside.
In the same skillet, add chopped onion and bell pepper. Sauté until softened, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Stir in heavy cream, Creole seasoning, and chicken broth. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Return the snapper fillets to the skillet, spooning the creamy Creole sauce over them. Cook for an additional 2-3 minutes to heat through.
Remove from heat and garnish with fresh parsley.
Serve the Red Snapper with Creamy Creole Sauce hot, accompanied by rice or your favorite side dish. Enjoy this delicious and flavorful seafood masterpiece!
Prep Time: 15 minutes
