Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Snapper with Creamy Creole Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Creole, Southern
  • Diet: Gluten Free

Description

This Red Snapper with Creamy Creole Sauce is a flavorful Southern-inspired main course featuring pan-seared red snapper fillets topped with a rich, spicy, and creamy Creole sauce made from sautéed vegetables, tomato paste, and cream. It’s perfect for a quick, elegant dinner with vibrant Creole flavors and can be served with rice, mashed potatoes, or sautéed greens.

Ingredients

For the red snapper:

  • 4 red snapper fillets (about 6 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon Creole seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the creamy Creole sauce:

  • 1 tablespoon butter
  • ½ cup onion (finely diced)
  • ½ cup bell pepper (red or green, finely diced)
  • 1 stalk celery (finely diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 1 teaspoon Creole seasoning
  • ½ teaspoon smoked paprika
  • ½ cup heavy cream
  • ¼ cup chicken or seafood broth
  • 1 teaspoon hot sauce (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the Snapper: Pat the red snapper fillets dry with paper towels. Season both sides evenly with Creole seasoning, salt, and black pepper to enhance the fish’s flavor.
  2. Sear the Snapper: Heat olive oil in a large skillet over medium-high heat. Place the snapper fillets skin-side down if applicable, and sear for 3 to 4 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside to keep warm.
  3. Sauté Vegetables: Reduce the skillet heat to medium. Add butter, then sauté the onions, bell peppers, and celery for 4 to 5 minutes until tender and fragrant. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  4. Add Seasonings: Stir in tomato paste, Creole seasoning, and smoked paprika. Cook the mixture for 1 minute to develop the flavors and intensify the sauce base.
  5. Create Sauce: Pour in the heavy cream and chicken or seafood broth while stirring continuously until the sauce is smooth. Let it simmer for 3 to 4 minutes until it thickens slightly. Add hot sauce if desired and adjust seasoning with salt and black pepper to your taste.
  6. Finish and Serve: Return the snapper fillets to the pan briefly to warm through or spoon the creamy Creole sauce generously over the plated fillets. Serve immediately for best taste.

Notes

  • Serve this dish with white rice, mashed potatoes, or sautéed greens to complement the creamy sauce.
  • For a lighter, dairy-free option, substitute coconut cream for heavy cream in the sauce.
  • If you prefer a spicier dish, increase the hot sauce amount or add cayenne pepper.
  • Ensure to pat the fish dry before seasoning to achieve a crispy, golden sear.
  • Using fresh Creole seasoning enhances the authentic Southern Creole flavor.

Find it online: https://slsrecipes.com/red-snapper-with-creamy-creole-sauce-recipe-2/