Red Snapper with Creamy Creole Sauce Recipe
If you’re in the mood for something vibrant, satisfying, and bursting with flavor, let me introduce you to Red Snapper with Creamy Creole Sauce. Picture tender fillets of fresh fish bathed in a velvety sauce brimming with Southern spices, sweet bell peppers, and a whisper of heat. This dish is perfect for impressing guests yet simple enough for a weeknight treat, capturing all the soul of Creole cuisine Main Course. Whether you’re a seafood aficionado or just want to try something new, Red Snapper with Creamy Creole Sauce is the kind of recipe that’ll have you licking your plate clean and dreaming about the next time.
Ingredients You’ll Need
Ingredients You’ll Need
One of the beautiful things about Red Snapper with Creamy Creole Sauce is how each ingredient does double duty, packing in flavor and color while staying blissfully simple. Most items are pantry staples or fresh produce, each selected to give you that signature, mouthwatering Creole kick.
- Red snapper fillets: This mild, flaky fish is the star that soaks up all the rich flavors of the sauce.
- Olive oil: Gives the fish a golden sear and locks in moisture.
- Salt and pepper: Season generously for balanced flavor that lets the fish shine.
- Butter: Adds depth and silky texture to the sauce, rounding out the flavor profile.
- Onion: The essential Creole base, delivering subtle sweetness and aroma.
- Green bell pepper: Gives crunch, color, and a signature Southern note.
- Celery: Provides classic freshness and balances out the sauce’s richness.
- Garlic: Adds irresistible aromatic warmth that lingers in every bite.
- Paprika: For gentle smokiness and that signature warm hue.
- Cayenne pepper: Brings the heat! Adjust depending on your spice tolerance.
- Dried thyme: Adds earthy, herby undertones that make the sauce sing.
- Dried oregano: Offers a peppery, slightly minty depth.
- Diced tomatoes: Sweet, tangy, and just juicy enough to add body to the sauce.
- Heavy cream: What makes the sauce so decadently creamy and rich.
- Lemon juice: Brightens everything up in one zesty swoop.
- Chopped fresh parsley: The ultimate finishing touch for color and a pop of herbal freshness.
How to Make Red Snapper with Creamy Creole Sauce
Step 1: Season the Red Snapper
Begin by laying out your red snapper fillets and patting them dry. A generous sprinkle of salt and freshly cracked black pepper is all you need to highlight the natural flavor of the fish, prepping it for its sizzling sear.
Step 2: Sear the Fish
Heat up that olive oil in a large skillet over medium-high. Once it shimmers, place your fillets, skin-side down if yours have skin, into the pan. Let them cook, undisturbed, for about 3–4 minutes per side. You’re looking for a golden crust and a fish that flakes easily with a fork. Set the seared fillets aside and keep them warm. (A foil tent works wonders!)
Step 3: Sauté the Creole Trinity
In the same skillet, lower the heat to medium and melt your butter. Toss in the chopped onion, green bell pepper, and celery – the holy trinity for Creole dishes. Sauté for 4–5 minutes, stirring occasionally, until everything softens and the kitchen smells marvelous.
Step 4: Season and Simmer the Sauce
Sprinkle in garlic, paprika, cayenne, thyme, and oregano. Stir for about a minute to toast the spices and release their aroma. Add the drained diced tomatoes and let them cook down for another couple of minutes, melding those robust flavors together.
Step 5: Make It Creamy
Pour in the heavy cream and stir gently to combine. Lower the heat and simmer the sauce for 3–4 minutes, letting it thicken ever so slightly. Finish by adding in the fresh lemon juice for a bright note and taste to see if you want more salt or a bit more spice.
Step 6: Finish and Serve
Return the red snapper to the skillet, nestling it right back into the creamy, luscious sauce. Spoon the sauce over the fillets to coat and let the flavors merge for about a minute. Just before serving, shower the dish with chopped parsley for a final burst of color and freshness. That’s it – Red Snapper with Creamy Creole Sauce ready to hit the table!
How to Serve Red Snapper with Creamy Creole Sauce
Garnishes
Garnishing isn’t just about looks – it wakes up the whole dish. I love sprinkling a generous handful of fresh chopped parsley right before serving. For even more color, try a few thin lemon slices or a dusting of extra paprika. These little touches make your Red Snapper with Creamy Creole Sauce look as vibrant as it tastes.
Side Dishes
To soak up every bit of that wonderful sauce, serve with fluffy rice, creamy mashed potatoes, or even buttery grits. Sautéed greens like spinach or Swiss chard bring a fresh, slightly bitter contrast that balances the richness of the main dish.
Creative Ways to Present
If you want to really impress, plate each fillet on a shallow bed of sauce with a trails of Creole sauce artfully drizzled over the top. For a family-style meal, arrange all fillets in a large platter and spoon the sauce on generously, letting everyone dig in. Since Red Snapper with Creamy Creole Sauce is so picturesque, serve it in colorful bowls or on bright plates for extra flair!
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Red Snapper with Creamy Creole Sauce into airtight containers once it cools a bit. The fish will keep well for up to 2 days in the refrigerator. Be sure to store the sauce separately if possible to maintain the best texture.
Freezing
While the creamy sauce doesn’t always love long-term freezing, you can freeze the red snapper fillets wrapped tightly for up to 1 month. If you freeze the sauce, note that the cream might separate on thawing, but a gentle whisk can help bring it back together.
Reheating
For the juiciest results, gently reheat the Red Snapper with Creamy Creole Sauce over low heat on the stove, spooning sauce over the fillets while warming. If using a microwave, use lower power and short intervals to avoid overcooking the delicate fish.
FAQs
Can I use a different type of fish?
Absolutely! While red snapper is ideal for its mild, sweet flavor, you can substitute it with similar firm white fish like grouper, cod, or even tilapia without losing the dish’s Creole spirit.
Is Red Snapper with Creamy Creole Sauce very spicy?
The spice level is adjustable – the recipe has a gentle kick but nothing overwhelming. If you prefer more heat, increase the cayenne; for a milder touch, reduce it or leave it out altogether, and the sauce will still be delicious.
Can I make this dish dairy-free?
For a dairy-free version, swap the butter for a plant-based option and use coconut cream or a rich dairy-free alternative in place of the heavy cream. It will yield a slightly different flavor, but still a creamy and satisfying sauce.
What can I do if my sauce is too thin?
If your Creole sauce seems a bit too loose, let it simmer a few extra minutes to reduce, stirring often. Alternatively, add just a splash more cream or a sprinkle of grated Parmesan to thicken things up.
Is this dish suitable for entertaining?
Yes! Red Snapper with Creamy Creole Sauce is a showstopper as a dinner party centerpiece. It plates beautifully, the flavors are crowd-pleasing, and best of all, it’s quick to make – so you can actually enjoy your guests.
Final Thoughts
There’s something magical about pulling together a restaurant-worthy meal in just half an hour, and this Red Snapper with Creamy Creole Sauce absolutely delivers. The next time you’re craving a bit of Southern comfort (with a touch of elegance), give it a try and let your kitchen fill with the bold, joyful aromas of Creole cooking. You’ll want to make it again and again – and I can’t wait for you to taste how good it is!
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Red Snapper with Creamy Creole Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in a taste of the South with this delectable Red Snapper dish topped with a creamy Creole sauce. The perfect blend of flavors and spices makes this a standout seafood dinner option.
Ingredients
Red Snapper:
- 4 red snapper fillets (about 6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper to taste
Creole Sauce:
- 1 tablespoon butter
- 1/2 cup onion (finely chopped)
- 1/2 cup green bell pepper (finely chopped)
- 1/2 cup celery (finely chopped)
- 2 cloves garlic (minced)
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup diced tomatoes (drained)
- 1/2 cup heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare Red Snapper: Season fillets with salt and pepper. Cook in olive oil until golden and flakes easily. Set aside.
- Make Creole Sauce: Sauté onion, bell pepper, and celery. Add garlic, spices, tomatoes, and cream. Simmer and add lemon juice. Adjust seasoning.
- Finish Dish: Return snapper to skillet, spoon sauce over, garnish with parsley, and serve.
Notes
- This dish pairs well with rice, mashed potatoes, or sautéed greens.
- Red snapper can be substituted with grouper or cod.
- For a lighter option, use half-and-half instead of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
