If you’re craving something both elegant and bursting with Creole flavor, the Red Snapper with Creamy Creole Sauce Recipe is just the ticket. This dish transforms simple, fresh red snapper fillets into pure restaurant-worthy comfort, thanks to a luxuriously creamy sauce infused with peppers, celery, tomatoes, and Cajun spices. Whether you’re hoping to impress dinner guests or just want to treat yourself to a special meal at home, you’ll find yourself returning to this recipe again and again.
Ingredients You’ll Need
Every element in this dish plays an important role, from the freshness of the red snapper fillets to the soul-warming, Creole-inspired sauce. It’s a simple ingredient list, but each component brings something essential — whether it’s bold color, creamy texture, or that irresistible southern spice.
- Red snapper fillets (4, about 6 oz each): Choose fresh fillets for the best texture and flavor — other white fish like grouper or tilapia also work in a pinch.
- Olive oil (1 tablespoon): Helps sear the snapper, creating a golden-brown crust.
- Salt (1/2 teaspoon): Enhances every other flavor in the dish.
- Black pepper (1/4 teaspoon): Adds balancing heat and complexity.
- Paprika (1/2 teaspoon): Delivers gorgeous color and smoky undertones.
- Butter (1 tablespoon, for sauce): Builds richness as the base of the Creole sauce.
- Onion (1 small, finely chopped): Provides a sweet, aromatic backbone to the sauce.
- Green bell pepper (1/2, diced): Adds classic crunch and vibrant color.
- Celery (1 stalk, diced): Brings freshness and a mild, herbal note.
- Garlic (2 cloves, minced): Sautéed briefly to deepen the Creole flavor base.
- Creole seasoning (1/2 teaspoon): This spice blend is key for authentic flavor — use store-bought or homemade.
- Cayenne pepper (1/4 teaspoon, optional): Turns up the heat if you like it spicy — adjust to your taste.
- Crushed tomatoes (1/2 cup): Brings tangy sweetness and gives the sauce a beautiful hue.
- Heavy cream (1/2 cup): Lends a luxurious, silky finish to the sauce; you can swap in half-and-half if you prefer it lighter.
- Worcestershire sauce (1 teaspoon): Adds complex depth and umami.
- Salt and pepper, to taste (for the sauce): For final seasoning and balance.
- Chopped parsley (optional, for garnish): A bright, zesty burst to finish things off.
How to Make Red Snapper with Creamy Creole Sauce Recipe
Step 1: Prep and Season the Red Snapper Fillets
Pat your red snapper fillets dry with paper towels; this is the secret to a truly crisp sear. Generously season both sides with salt, black pepper, and paprika, ensuring every bite is packed with flavor. Even before hitting the pan, you’ll notice those beautiful spices clinging to the creamy white flesh, hinting at the delicious results to come.
Step 2: Sear the Fish to Golden Perfection
Set a large skillet over medium-high heat and add your olive oil. Once it shimmers, gently lay the fillets in, flat side down. Let them sizzle for 3 to 4 minutes on each side, just until they flake easily with a fork and have a gorgeous golden crust. Remove the fish and keep it warm — the snapper should be tender, moist, and just barely opaque at the center.
Step 3: Craft the Creamy Creole Sauce
In the same pan (don’t even think about rinsing — that’s flavor down the drain!), drop in a pat of butter and melt over medium heat. Add the finely chopped onion, diced green bell pepper, and celery. Sauté for about five minutes, stirring occasionally, until they’re soft and deeply aromatic. Next, add minced garlic, letting it cook just until fragrant, usually 30 seconds.
Step 4: Layer in the Creole Flavors
Sprinkle in the Creole seasoning and optional cayenne pepper, stirring to wake up all those spices. Pour in the crushed tomatoes and simmer for a few minutes, letting the sauce thicken and the flavors meld. What you’re building is a true taste of Louisiana — sweet, savory, and a little spicy.
Step 5: Finish with Cream and Bring It All Together
Turn down the heat slightly, then gently stir in the heavy cream and Worcestershire sauce. Let the Creole sauce gently bubble for another couple of minutes, thickening to a creamy, rosy pink. Taste and adjust with extra salt and pepper if you need. Finally, generously spoon the sauce over your warm snapper fillets and top with parsley if you like.
How to Serve Red Snapper with Creamy Creole Sauce Recipe
Garnishes
A sprinkle of vibrant chopped parsley or even some thinly sliced green onions makes every plate pop. If you’re feeling adventurous, a lemon wedge on the side adds a zesty, fresh counterpoint to the richness of the sauce, and a sprinkle of paprika right before serving brings out a gorgeous color contrast.
Side Dishes
This Red Snapper with Creamy Creole Sauce Recipe is all about soaking up that fabulous sauce. Serve it over fluffy white rice, buttery grits, or with a slice of crusty French bread. Each bite delivers a perfect harmony of creamy, spicy, and tangy flavors — and a side to catch every last drop is a must.
Creative Ways to Present
For special occasions, consider plating the snapper atop a bed of creamy polenta or alongside roasted seasonal vegetables. You can even portion it into smaller fillets and serve as an appetizer or tapas with individual pools of sauce. Add microgreens or vividly colored edible flowers for extra wow factor at your table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, transfer the snapper and sauce into an airtight container as soon as possible. Keep them in the fridge for up to 2 days. The flavors will deepen overnight, making for a pretty spectacular next-day lunch.
Freezing
While the sauce itself freezes beautifully in an airtight container for up to three months, fish fillets are best enjoyed fresh. If you need to freeze, wrap the cooked fish tightly and freeze separately from the sauce. Thaw both gently in the fridge overnight for the best result.
Reheating
To keep your Red Snapper with Creamy Creole Sauce Recipe as tender and luscious as when you first made it, reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce if needed. Avoid microwaving the fish for too long, as it can dry out; warm just until heated through.
FAQs
Can I substitute another fish for red snapper?
Absolutely! While the Red Snapper with Creamy Creole Sauce Recipe is fantastic with snapper, you can use other mild, flaky white fish like grouper, tilapia, or even cod. Just adjust the cooking time as needed based on thickness.
Is the dish very spicy?
It has a gentle heat from the Creole seasoning and optional cayenne, but you’re in full control. Omit or decrease the cayenne for less spice, or add extra for a bolder kick. The creamy sauce balances any heat for a flavorful experience.
What’s the best way to keep the fish crispy?
Patting the snapper fillets dry before seasoning and cooking in a hot, well-oiled skillet are key for a golden crust. Serve immediately after topping with sauce for the perfect combination of crisp fish and creamy topping.
Can I make the Creole sauce ahead?
Yes, the sauce can be made up to two days ahead and stored tightly covered in the refrigerator. Reheat gently, stirring in a splash of cream if needed before spooning over freshly cooked fish for a quick, impressive meal.
What wine pairs well with this recipe?
A crisp Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with the Red Snapper with Creamy Creole Sauce Recipe, cutting through the richness while complementing the spicy notes. For beer lovers, a cold pilsner or wheat beer does the trick!
Final Thoughts
I can’t recommend this Red Snapper with Creamy Creole Sauce Recipe enough — whether you’re a longtime fan of Creole cooking or trying it for the first time, you’ll love the bold flavors and creamy textures. Give it a try and let the magic of fresh fish and soulful sauce transport you to the vibrant heart of the Gulf Coast, one delicious bite at a time!
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Red Snapper with Creamy Creole Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a taste of the Louisiana bayou with this flavorful Red Snapper with Creamy Creole Sauce recipe. Tender red snapper fillets are seared to perfection and topped with a rich, spicy Creole sauce for a delicious and satisfying meal.
Ingredients
Red Snapper:
- 4 red snapper fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Creole Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1/2 green bell pepper, diced
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry and season with salt, pepper, and paprika. Cook in olive oil until golden and cooked through.
- Make the Creole Sauce: In the same skillet, sauté onion, bell pepper, and celery. Add garlic, seasonings, tomatoes, cream, and Worcestershire sauce. Simmer until thickened.
- Assemble: Spoon the Creole sauce over the red snapper fillets. Garnish with parsley and serve hot.
Notes
- Serve with white rice, grits, or crusty bread to soak up the flavorful sauce.
- You can substitute red snapper with grouper or tilapia if needed.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 390
- Sugar: 4g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 105mg
