Print

Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce
Print Recipe

Red Snapper with Creamy Creole Sauce is a vibrant, flavorful seafood dish that combines the delicate flakiness of fresh red snapper with a rich, velvety Creole sauce bursting with spices, tomatoes, and a touch of cream. This quick and easy recipe delivers Southern charm with simple, fresh ingredients, perfect for busy weeknights or special occasions.

Ingredients

Scale

Fish and Seasoning

  • 4 fresh red snapper fillets (skin-on, about 6 oz each)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon Creole seasoning, plus extra for sauce

Sauce Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 cup crushed tomatoes
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon cayenne pepper (optional, adjust to taste)
  • 1/2 cup heavy cream
  • Fresh parsley, chopped (for garnish)
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Fish: Pat your red snapper fillets dry and lightly season them with salt, pepper, and a pinch of Creole seasoning. This ensures each bite is flavorful and sets the stage for a perfectly seared crust.
  2. Sear the Red Snapper: Heat olive oil in a skillet over medium-high heat. Place the fish skin-side down and cook for about 4 minutes until the skin is crisp and golden. Flip carefully and cook for another 2-3 minutes. Remove from the pan and set aside to rest, locking in the juices.
  3. Build the Creole Sauce: In the same pan, reduce heat to medium and add diced onions, bell peppers, and garlic. Sauté until softened and fragrant, about 3-4 minutes. Stir in crushed tomatoes, Creole seasoning, and cayenne pepper. Let the sauce simmer gently to meld the flavors.
  4. Add Cream and Simmer: Pour in the heavy cream, stirring continuously until the sauce thickens slightly to a luscious consistency. Taste and adjust salt, pepper, or seasoning as needed to balance the tanginess and spiciness.
  5. Combine and Serve: Return the red snapper to the skillet and spoon sauce generously over each fillet. Let it warm through for 1-2 minutes, then garnish with freshly chopped parsley before plating.

Notes

  • Choose fresh fish with bright eyes and firm flesh for the best texture and flavor.
  • Do not overcook the snapper; remove it when it flakes easily to keep it moist and tender.
  • Build flavor in layers by sautéing aromatics slowly and simmering the sauce to deepen flavors.
  • Use a nonstick or cast-iron skillet to ensure perfect searing without sticking or breaking the fish.
  • Add heavy cream gradually to achieve your preferred sauce thickness and richness.

Nutrition

Keywords: red snapper, creole sauce, seafood, southern recipe, creamy sauce, quick dinner, healthy seafood

Find it online: https://mydishez.com/red-snapper-with-creamy-creole-sauce/