Description
This Red Snapper with Creamy Creole Sauce recipe offers a flavorful and elegant seafood dish perfect for a quick weeknight dinner or a special occasion. Tender red snapper fillets are seasoned and pan-seared to golden perfection, then topped with a rich, creamy Creole sauce made from sautéed peppers, onions, garlic, and a blend of spices, simmered in heavy cream and chicken broth. Garnished with fresh parsley, this dish delivers a delightful balance of spice, creaminess, and fresh seafood taste.
Ingredients
Scale
Fish and Seasoning
- 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.
- Cook the Red Snapper: Heat olive oil in a large skillet over medium-high heat. Add the seasoned fillets and cook for 3-4 minutes per side, until the fish is golden brown and flakes easily with a fork. Remove from skillet and set aside on a plate.
- Make the Creamy Creole Sauce: Reduce heat to medium and add unsalted butter to the same skillet. Once melted, sauté chopped onion and bell pepper for 4-5 minutes until softened. Stir in minced garlic, Creole seasoning, and cayenne pepper (if using), cooking for about 1 minute until aromatic. Pour in chicken broth and diced tomatoes (optional), simmer for 2-3 minutes to combine 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 them. Let warm through for 1-2 minutes. Garnish with fresh parsley and serve immediately with your favorite side dishes.
Notes
- Patting the fish dry before seasoning helps achieve a crispy sear.
- Add cayenne pepper optionally to control the spice level of the sauce.
- Diced tomatoes can be omitted or substituted with fresh tomatoes for texture.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Use fresh parsley for garnish to add a bright, fresh finish.
