Description
This Red Snapper with Creamy Creole Sauce recipe features tender, pan-seared red snapper fillets topped with a rich, flavorful sauce made from heavy cream, Creole seasonings, and sautéed vegetables. Perfectly seasoned and cooked to golden perfection, this dish offers a delightful blend of Southern-inspired flavors served in just 35 minutes.
Ingredients
Scale
For the Red Snapper
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Creamy Creole Sauce
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup diced tomatoes (optional, for added texture and flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry using paper towels to remove excess moisture. Season both sides evenly with salt, pepper, paprika, and garlic powder to build a flavorful crust.
- Cook the Red Snapper: Heat olive oil in a large skillet over medium-high heat. Place the seasoned fillets in the skillet and cook without moving for 3-4 minutes per side until golden brown and the fish flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate to keep warm.
- Make the Creamy Creole Sauce: Lower the heat to medium and add unsalted butter to the same skillet. When melted, add the finely chopped onion and bell pepper and sauté while stirring frequently for 4-5 minutes until softened. Stir in minced garlic, Creole seasoning, and cayenne pepper if using, cooking for about 1 minute until fragrant. Pour in chicken broth and diced tomatoes (if using), and simmer for 2-3 minutes to blend the flavors.
- Finish the Sauce: Add the heavy cream to the skillet and continue to simmer for 5 minutes, allowing the sauce to thicken slightly while stirring occasionally to prevent sticking.
- Combine and Serve: Return the cooked red snapper fillets to the skillet. Spoon the creamy Creole sauce over the fillets, warming the fish through for 1-2 minutes. Garnish with freshly chopped parsley and serve immediately with your preferred side dishes.
Notes
- You can adjust the cayenne pepper amount or omit it altogether to control the heat level.
- Serve this dish with steamed rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Fresh parsley garnish adds a pop of color and freshness; you can substitute with cilantro if preferred.
- For a lighter version, you could substitute heavy cream with half-and-half, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Creole
