Description
This Red Snapper with Creamy Creole Sauce recipe features perfectly pan-seared red snapper fillets served with a rich, flavorful creole sauce made from onions, bell peppers, garlic, and cream. The sauce is subtly spiced with Creole seasoning and a touch of cayenne for a delightful kick, making this dish a delicious Southern-inspired seafood entree ready in just 35 minutes.
Ingredients
Scale
For the Red Snapper
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the 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 the fish is well flavored before cooking.
- 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 golden brown and the fish flakes easily with a fork. Remove from skillet and set aside on a plate to keep warm.
- Make the Creamy Creole Sauce: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and bell pepper and cook, stirring frequently, for 4-5 minutes until softened. Stir in minced garlic, Creole seasoning, and cayenne pepper if using, cooking for about 1 minute until fragrant. Add chicken broth and diced tomatoes (if using), simmering for 2-3 minutes to blend flavors. Stir in heavy cream and continue to simmer for 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 the fish. Let it warm through for 1-2 minutes. Garnish with chopped fresh parsley and serve immediately, paired with your favorite side dishes.
Notes
- Ensure the red snapper fillets are patted completely dry to achieve a good sear.
- Optional diced tomatoes add texture and a slight tang but can be omitted if preferred.
- Cayenne pepper can be adjusted or left out for a milder sauce.
- Serve with rice, crusty bread, or steamed vegetables for a complete meal.
- Use fresh Creole seasoning for the most authentic flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
