If you’re craving a dish that effortlessly combines bold Southern flavors with rich, comforting creaminess, then this Red Snapper with Creamy Creole Sauce Recipe is about to become your new favorite! Tender, flaky red snapper fillets are perfectly seared and finished in the oven, then smothered in a luscious sauce bursting with the vibrant flavors of bell peppers, tomatoes, Creole seasoning, and a touch of smoky paprika. This dish is a celebration of colors, textures, and classic Creole spices that will brighten up any dinner table and impress guests without hours in the kitchen.
Ingredients You’ll Need
This recipe calls for simple yet essential ingredients that each play a vital role in bringing out the authentic Creole spirit of the dish. From fresh vegetables providing vibrant color and crunch to creamy heavy cream that gives the sauce its velvety texture, every component is key to crafting the perfect balance of flavors.
- 2 Red Snapper Fillets: Fresh, firm fillets are best for achieving flaky, juicy fish that holds together well.
- 2 tbsp. Olive Oil: Adds a fruity richness and helps in getting a perfect sear.
- 1 tbsp. Butter: Enhances the sauce’s creaminess and depth of flavor.
- Salt (to taste): Essential for seasoning both fish and sauce.
- 1 tsp. Pepper: Adds subtle heat and highlights other spices.
- 1 tbsp. Creole Seasoning: Brings that signature bold and spicy Creole flavor to the dish.
- 1 tsp. Smoked Paprika: Imparts a smoky depth without overwhelming the fish.
- ½ cup Heavy Cream: Creates a rich, silky sauce that perfectly coats each bite.
- â…“ cup Chicken Broth: Balances the cream and adds a savory note.
- 1 tbsp. Tomato Paste: Intensifies the tomato flavor and thickens the sauce.
- 2 tbsp. Chopped Fresh Parsley: Adds a fresh, herbal note and a pop of green.
- ¼ cup Chopped Bell Peppers: Provides sweetness and crunch, plus colorful appeal.
- ¼ cup Diced Onions: Builds the flavor base with natural sweetness and savoriness.
- ¼ cup Diced Tomatoes (optional): Brightens the sauce and adds freshness.
- Pinch of Cayenne Pepper: Adds just the right amount of heat to awaken the palate.
- 1 tsp. Additional Creole Seasoning: For seasoning the sauce itself to keep those flavors consistent.
How to Make Red Snapper with Creamy Creole Sauce Recipe
Step 1: Preparing the Fish
Start by rinsing your red snapper fillets under cold water, then gently pat them dry with a paper towel. This step is crucial for achieving a beautiful sear. In a small bowl, combine salt, pepper, Creole seasoning, and smoked paprika. Evenly coat both sides of the fish with this flavorful seasoning blend. This seasoning combo ensures each bite delivers a punch of that classic Creole kick.
Step 2: Searing the Fish
Heat 2 tablespoons of olive oil in a sauté pan over medium-high heat until shimmering. Add the seasoned fish fillets carefully, allowing them to sear undisturbed for about 3 minutes on each side. This step locks in moisture and creates a golden crust full of flavor. Handle the fish gently as it cooks to maintain its delicate texture.
Step 3: Finishing the Fish in the Oven
Once seared, transfer the fish fillets to a preheated 350° Fahrenheit oven-safe baking dish. Bake for approximately 15 minutes, or until the internal temperature reaches 130°. Baking ensures the fish cooks evenly through without drying out, resulting in moist, tender fillets.
Step 4: Crafting the Creamy Creole Sauce
Using the same sauté pan without washing it out, add 1 tablespoon of butter over medium heat. Toss in the diced onions, chopped bell peppers, and optional diced tomatoes. Sauté for about 5 minutes until the vegetables soften and release their natural sweetness. Stir in the tomato paste and slowly blend in the heavy cream, stirring constantly until fully combined and velvety smooth. If you prefer a thinner sauce, gradually add chicken broth until the desired consistency is reached.
Step 5: Seasoning and Simmering the Sauce
Add in the additional teaspoon of Creole seasoning, a pinch of cayenne pepper for an extra kick, salt, and pepper to taste. Let the sauce simmer gently on low heat for 5 minutes to meld all the spices and flavors together. This slow simmer allows the sauce to deepen and thicken while keeping the cream perfectly smooth.
Step 6: Bringing It All Together
Pour the creamy Creole sauce generously over your baked red snapper fillets. For a fresh finish, sprinkle the chopped parsley on top, adding that gorgeous touch of color and herbal brightness. Your Red Snapper with Creamy Creole Sauce Recipe is now ready to impress.
How to Serve Red Snapper with Creamy Creole Sauce Recipe
Garnishes
Fresh herbs like parsley or even a few leaves of basil make an ideal garnish, enhancing both the dish’s visual appeal and flavor. A wedge of lemon on the side adds a zesty brightness that complements the creaminess. For an elegant twist, sprinkle some thinly sliced green onions or a dash of smoked paprika over the sauce for extra flair.
Side Dishes
This dish pairs wonderfully with simple, soulful sides. Think fluffy white rice or buttery mashed potatoes to soak up every bit of that luscious Creole sauce. For a lighter option, steamed green beans or a crisp garden salad offer a fresh contrast while keeping the meal balanced and satisfying.
Creative Ways to Present
Elevate your presentation by serving the red snapper on a bed of sautéed greens like spinach or collard greens, allowing the sauce to gently pool around the edges. Alternatively, arrange the fish over a vibrant Cajun-inspired rice pilaf or roasted vegetables to enhance the dish’s color and texture play. Whether plated for a casual dinner or a special occasion, this recipe shines beautifully every time.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — which might be rare! — place the fish and sauce separately in airtight containers and refrigerate. Stored this way, they stay fresh for up to 2 days without losing their delicious texture and flavor.
Freezing
While the fish is best enjoyed fresh, the creamy Creole sauce freezes well on its own. Pour the cooled sauce into a freezer-safe container and label it. It will keep well for up to 3 months. When ready to use, thaw it in the refrigerator overnight and gently reheat before serving with freshly cooked fish.
Reheating
To warm up leftovers, gently reheat the fish in a low oven or microwave, covered to keep moisture in. Warm the sauce separately in a small saucepan over low heat, stirring occasionally. Avoid boiling the sauce to preserve its creaminess and prevent separation.
FAQs
Can I use other types of fish for this recipe?
Absolutely! While red snapper’s flavor and texture work beautifully here, you can substitute with similar firm white fishes like grouper, cod, or halibut. Just adjust cooking time as needed based on thickness.
Is the Creole seasoning spicy?
Creole seasoning offers a nice balance of herbs and spices with a gentle heat—it’s flavorful but not overwhelmingly spicy. If you prefer more heat, feel free to add extra cayenne pepper or hot sauce to the sauce.
Can I make the sauce dairy-free?
Yes! To make a dairy-free version, substitute heavy cream with full-fat coconut milk or a cashew cream alternative. This will slightly alter the taste but still provide creamy richness that complements the Creole flavors.
How do I know when the fish is fully cooked?
Cooking until the fish reaches an internal temperature of about 130° Fahrenheit ensures it’s perfectly cooked—flaky yet moist. The flesh should be opaque and easily flake with a fork but not dry.
What’s a good wine pairing for this dish?
A crisp, cold white wine such as Sauvignon Blanc or a dry Riesling complements the creamy sauce and spices nicely, balancing richness with refreshing acidity.
Final Thoughts
This Red Snapper with Creamy Creole Sauce Recipe beautifully captures the essence of Creole cooking in a dish that’s both approachable and impressive. It’s perfect for a cozy weeknight dinner or an elegant weekend feast that celebrates bold flavors and comfort in every bite. Give it a try—you’ll love how effortlessly this recipe brings a taste of the South right to your table!
Print
Red Snapper with Creamy Creole Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Creole
Description
Delicious Red Snapper fillets pan-seared and oven-finished, served with a rich and creamy Creole sauce made from sautéed vegetables, tomato paste, heavy cream, and bold seasonings. This flavorful seafood dish combines perfectly seasoned fish with a smooth, spicy sauce perfect for an elegant yet easy meal.
Ingredients
Fish and Seasoning
- 2 Red Snapper Fillets
- 2 tbsp Olive Oil
- 1 tbsp Butter
- Salt to taste
- 1 tsp Pepper
- 1 tbsp Creole Seasoning (for fish)
- 1 tsp Smoke Paprika
Creamy Creole Sauce
- 1 tbsp Butter
- ¼ cup Diced Onions
- ¼ cup Chopped Bell Peppers
- ¼ cup Diced Tomatoes (optional)
- 1 tbsp Tomato Paste
- ½ cup Heavy Cream
- â…“ cup Chicken Broth (add more if sauce is too thick)
- pinch of Cayenne Pepper
- 1 tsp Creole Seasoning (for sauce)
- 2 tbsp Chopped Fresh Parsley (for garnish)
Instructions
- Prepare the Seasoning: In a small bowl, mix salt, pepper, 1 tablespoon of Creole seasoning, and smoked paprika thoroughly.
- Season the Fish: Rinse the red snapper fillets and pat dry with paper towels. Evenly coat both sides of each fillet with the prepared seasoning mix.
- Sear the Fish: Heat olive oil in a sauté pan over medium-high heat. Place seasoned fish in the hot pan and sear each side for about 3 minutes until golden brown.
- Finish Cooking the Fish: Transfer the seared fillets onto a baking pan and place in a preheated oven at 350°F (175°C). Bake for about 15 minutes or until the internal temperature of the fish reaches 130°F (54°C).
- Prepare the Creole Sauce: Using the same sauté pan without washing it, melt 1 tablespoon butter over medium heat. Add diced onions, chopped bell peppers, and optional diced tomatoes. Sauté for 5 minutes until vegetables soften.
- Add Sauce Ingredients: Stir in tomato paste and heavy cream, mixing continuously until fully combined. If the sauce is too thick, gradually add chicken broth to reach desired consistency.
- Season and Simmer: Add 1 teaspoon Creole seasoning and a pinch of cayenne pepper to the sauce. Reduce heat to low and let it simmer gently for 5 more minutes to blend flavors.
- Serve: Spoon the creamy Creole sauce over baked red snapper fillets. Garnish with 2 tablespoons chopped fresh parsley and serve immediately. Enjoy your flavorful meal!
Notes
- Ensure the fish is completely dry before seasoning to get a better sear.
- If you prefer a spicier sauce, increase the cayenne pepper amount.
- The optional diced tomatoes add freshness but can be omitted if preferred.
- Check the fish internal temperature with a thermometer for perfect doneness.
- The sauce can be thinned with extra chicken broth if too thick for your taste.
- Serve with steamed rice or crusty bread to complement the creamy sauce.
