Red Snapper with Creamy Creole Sauce

Yes — Red Snapper with Creamy Creole Sauce is a Southern coastal classic — fresh, flaky fish paired with a rich, spicy, deeply flavorful sauce. Here’s a full recipe that captures the heart of Creole cooking. If your grandmother made this, let me know any variations and I’ll adjust it (some cooks added shrimp or used canned tomatoes or bell peppers from the garden).

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Red Snapper with Creamy Creole Sauce

🐟 For the Fish:

• 4 red snapper fillets, skin on or off (about 6 oz each)

• 2 tablespoons olive oil or butter

• Salt & pepper, to taste

• ½ teaspoon paprika

• Optional: a squeeze of lemon juice

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🍅 For the Creamy Creole Sauce:

• 2 tablespoons butter

• 1 small onion, finely chopped

• ½ green bell pepper, finely chopped

• ½ celery stalk, finely chopped (optional)

• 2 cloves garlic, minced

• 1 cup diced tomatoes (fresh or canned, drained slightly)

• 1 tablespoon Creole seasoning (like Tony Chachere’s, or homemade – see below)

• ½ cup heavy cream or half & half

• 2 teaspoons Worcestershire sauce

• Hot sauce (to taste)

• Salt & pepper, to taste

• Optional: pinch of cayenne for heat, or a few cooked shrimp added at the end

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🔪 Instructions:

1. Cook the Fish

1. Pat snapper dry and season both sides with salt, pepper, and paprika.

2. Heat oil or butter in a large skillet over medium-high heat.

3. Sear fish skin-side down (if using skin-on) for 3–4 minutes until crisp. Flip and cook another 2–3 minutes, or until the fish flakes easily with a fork.

4. Remove and keep warm (tent with foil).

2. Make the Creamy Creole Sauce

1. In the same skillet, reduce heat to medium and add butter.

2. Sauté onion, bell pepper, and celery (if using) for 4–5 minutes until softened.

3. Add garlic and cook 30 seconds more.

4. Stir in diced tomatoes, Worcestershire sauce, and Creole seasoning. Let simmer 5 minutes.

5. Stir in heavy cream and reduce slightly until thickened and creamy (about 3–5 minutes).

6. Taste and adjust with hot sauce, cayenne, salt, or pepper as needed.

3. Assemble

• Spoon the creamy Creole sauce over the cooked red snapper.

• Garnish with chopped fresh parsley, green onions, or a lemon wedge.

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🍚 Serving Suggestions:

• Over rice, grits, or mashed potatoes

• With cornbread or buttered green beans

• Pair with a light white wine like Sauvignon Blanc

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Optional: Homemade Creole Seasoning

Mix together:

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp thyme

• ½ tsp oregano

• ¼ tsp cayenne

• ¼ tsp black pepper

• ¼ tsp salt

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Would you like this tailored to your grandmother’s version?
Let me know:

• Did she use shrimp or another protein in the sauce?

• Was it spicy, mild, or super creamy?

• Any herbs she always used (like bay leaves or parsley)?

I can recreate her exact version if you give me a few hints.