Here’s a complete recipe for Red Snapper with Creamy Creole Sauce — a rich, flavorful Southern-inspired seafood dish that’s perfect for impressing guests or enjoying a cozy dinner at home.
🐟 Red Snapper with Creamy Creole Sauce
👩🍳 Serves: 4
⏱ Total Time: ~35 minutes
🧂 Ingredients
For the Snapper:
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4 red snapper fillets (about 6 oz each), skin on or off
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Salt and black pepper, to taste
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1 tsp paprika
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1 tbsp olive oil
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1 tbsp butter
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Juice of ½ lemon
For the Creamy Creole Sauce:
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1 tbsp olive oil
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1 tbsp butter
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½ cup finely chopped onion
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½ cup finely chopped bell pepper (red or green)
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1 stalk celery, finely chopped
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2 cloves garlic, minced
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1 tsp Creole seasoning (see below for homemade version)
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¼ tsp cayenne pepper (optional)
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½ cup crushed tomatoes or tomato sauce
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½ cup heavy cream
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Salt and black pepper, to taste
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Chopped fresh parsley, for garnish
🍳 Instructions
1. Prepare the Snapper:
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Pat snapper fillets dry with paper towels.
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Season both sides with salt, black pepper, and paprika.
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Heat olive oil and butter in a large skillet over medium-high heat.
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Cook the fillets skin-side down (if applicable) for 3–4 minutes per side, or until golden brown and cooked through.
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Squeeze lemon juice over the fish and transfer to a warm plate.
2. Make the Creamy Creole Sauce:
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In the same skillet, reduce heat to medium. Add olive oil and butter.
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Sauté onion, bell pepper, celery, and garlic for about 4–5 minutes until soft.
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Stir in Creole seasoning and cayenne (if using).
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Add crushed tomatoes and simmer for 3–4 minutes.
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Lower the heat and stir in the heavy cream. Let the sauce simmer for another 2–3 minutes until thickened.
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Adjust seasoning with salt and pepper to taste.
3. Serve:
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Spoon the creamy Creole sauce generously over the red snapper fillets.
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Garnish with chopped parsley.
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Serve with rice, creamy grits, or roasted vegetables.
🌶️ Optional: Homemade Creole Seasoning (makes ~¼ cup)
Mix the following:
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1 tbsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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1 tsp dried thyme
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1 tsp black pepper
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½ tsp cayenne pepper
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½ tsp salt
Store in an airtight container for future use.