Description
This Red Snapper with Creamy Creole Sauce recipe features pan-seared red snapper fillets enveloped in a rich, flavorful sauce made with Creole seasoning, aromatic vegetables, and heavy cream. Ready in just 35 minutes, it’s an easy yet elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
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
For the Sauce
- 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.
- Cook the Red Snapper: Heat olive oil in a large skillet over medium-high heat. Add the seasoned fillets and cook 3-4 minutes per side until golden brown and fish flakes easily. Remove from skillet and set aside on a plate.
- Make the Creamy Creole Sauce: Reduce skillet heat to medium and melt butter. Add chopped onion and bell pepper; cook 4-5 minutes until softened, stirring frequently. Stir in minced garlic, Creole seasoning, and cayenne pepper if using; cook about 1 minute until fragrant. Pour in chicken broth and diced tomatoes if using; simmer 2-3 minutes. Stir in heavy cream and simmer 5 minutes until sauce thickens slightly.
- Combine and Serve: Return the cooked snapper fillets to the skillet and spoon the sauce over the fish. Let warm through for 1-2 minutes. Garnish with fresh parsley and serve immediately with preferred sides.
Notes
- Patting the fish dry before seasoning helps achieve a nice crust when searing.
- Adjust cayenne pepper to control the level of heat in the sauce.
- Diced tomatoes can be omitted for a smoother sauce or added for extra texture.
- Serve this dish with white rice, mashed potatoes, or crusty bread to soak up the sauce.
- Ensure not to overcook the fish to keep it moist and tender.
