Description
This Red Snapper with Creamy Creole Sauce is a flavorful and satisfying seafood dish that combines pan-seared red snapper fillets with a rich, spicy creole cream sauce made from sautéed vegetables, cream, and seasonings. Ready in just 35 minutes, it’s perfect for a quick yet elegant dinner that packs bold flavors and a creamy texture.
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 balanced flavor throughout the fish.
- Cook the Red Snapper: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned fillets and cook for 3-4 minutes on each side until they turn golden brown and flake easily with a fork. Remove the cooked snapper from the skillet and set aside on a plate.
- Make the Creamy Creole Sauce: Reduce the skillet heat to medium and add the unsalted butter. Once melted, add the chopped onion and bell pepper. Sauté for 4-5 minutes until the vegetables soften. Stir in the minced garlic, Creole seasoning, and optional cayenne pepper; cook for about 1 minute until fragrant. Pour in the chicken broth and diced tomatoes (if using), letting the mixture simmer for 2-3 minutes to blend the flavors. Stir in the heavy cream and continue to simmer the sauce for 5 minutes until it thickens slightly.
- Combine and Serve: Return the cooked red snapper fillets to the skillet, spooning the creole cream sauce over the top. Let the fish warm through with the sauce for 1-2 minutes. Garnish with fresh chopped parsley and serve immediately, ideally with your favorite side dishes.
Notes
- Patting the fish dry before seasoning helps achieve a better sear.
- The cayenne pepper is optional and can be omitted for a milder sauce.
- For a vegetarian alternative, substitute the fish with firm tofu or cauliflower steaks.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently on the stove.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Creole
