Description
This Red Snapper with Creamy Creole Sauce recipe offers a flavorful, quick, and easy seafood dish featuring perfectly pan-seared red snapper fillets topped with a rich and creamy Creole sauce made from sautéed vegetables, cream, and spices. Ideal for a weeknight dinner or a special meal, this dish pairs beautifully with rice or vegetables.
Ingredients
Scale
Fish and Seasoning
- 4 red snapper fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper to taste
Creamy Creole Sauce
- 1 tablespoon butter
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (red or green)
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon hot sauce (optional for extra heat)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Season the fish: Pat the red snapper fillets dry and season both sides evenly with paprika, garlic powder, onion powder, cayenne pepper if using, salt, and freshly ground black pepper.
- Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add the seasoned red snapper fillets and cook for 3-4 minutes per side until the fish is golden brown and cooked through. Remove the fillets from the skillet and set aside.
- Sauté the vegetables: In the same skillet, melt the butter over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Make the Creole sauce: Pour in heavy cream, chicken broth, Worcestershire sauce, and lemon juice into the skillet. Stir well to combine and bring the mixture to a simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
- Season the sauce: Add hot sauce for extra heat, if desired. Taste and adjust seasoning with salt and black pepper as needed.
- Reheat fish in sauce: Return the cooked red snapper fillets to the skillet. Spoon the creamy Creole sauce over the fillets and let them simmer gently for 2-3 minutes until heated through and infused with the sauce flavors.
- Serve: Garnish the dish with chopped parsley and serve immediately. This dish is perfect served over steamed rice or alongside your favorite vegetables.
Notes
- For a spicier sauce, increase the cayenne pepper and hot sauce according to your preference.
- Use fresh parsley for the best flavor and garnish appearance.
- If you prefer a lighter sauce, substitute half-and-half or whole milk for the heavy cream, although the sauce will be less rich.
- Ensure not to overcook the snapper to maintain a tender, flaky texture.
- This dish pairs beautifully with white rice, grits, or sautéed greens.
