Red Snapper with Creamy Creole Sauce

If you’re looking for a dish that combines the rich flavors of Louisiana’s Creole cuisine with the delicate texture of fresh seafood, Red Snapper with Creamy Creole Sauce is the recipe you need. This dish delivers a perfect balance of spice, creaminess, and freshness that’s sure to impress your family or guests. Red snapper’s tender, flaky texture is a perfect match for the rich, flavorful sauce, which features a medley of spices, aromatics, and a luscious cream base. Whether you’re a seafood enthusiast or someone looking to explore the bold, zesty world of Creole cooking, this recipe is approachable, satisfying, and packed with vibrant flavors. It’s versatile enough for a casual weeknight dinner yet sophisticated enough to shine as the centerpiece of a special occasion meal. With simple techniques and ingredients that pack a punch, this recipe will transport your taste buds straight to the heart of Louisiana cuisine.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Serving Size: 1 red snapper fillet with sauce

Nutritional Information (per serving)

• Calories: 320
• Carbohydrates: 8g
• Protein: 28g
• Fat: 20g
• Fiber: 2g
• Sugar: 3g

Ingredients

For the red snapper:

• 4 red snapper fillets (6–8 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, adjust to taste)
• Salt and black pepper, to taste

For the creamy Creole sauce:

• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 small green bell pepper, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken or seafood stock
• 1 tablespoon Creole seasoning
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce (optional)
• 1 tablespoon fresh parsley, chopped (plus extra for garnish)
• Lemon wedges, for serving

Step-by-Step Instructions

1. Prepare the Red Snapper: Rinse the red snapper fillets under cold water and pat them dry with a paper towel. Season both sides with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
2. Sear the Fish: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the fillets skin-side down. Cook for 3–4 minutes per side, or until the fish is golden brown and cooked through. Remove the fish from the skillet and set aside.
3. Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
4. Build the Sauce: Reduce the heat to low and add the tomato paste, stirring well to combine with the vegetables. Slowly pour in the chicken or seafood stock, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, Creole seasoning, Worcestershire sauce, and hot sauce. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.
5. Finish the Sauce: Stir in the chopped parsley and adjust seasoning with additional salt or pepper if needed.
6. Combine and Serve: Return the red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Garnish with extra parsley and serve with lemon wedges on the side.

Ingredient Background

• Red Snapper: Known for its mildly sweet flavor and firm texture, red snapper is a versatile fish that holds up well to bold seasonings and sauces.
• Creole Seasoning: A mix of paprika, garlic powder, onion powder, cayenne, thyme, and oregano, Creole seasoning adds depth and a spicy kick to this dish.
• The Trinity: Onion, bell pepper, and celery form the holy trinity of Creole cooking, providing the base for most traditional dishes.

Technique Tips

• Crispy Skin: For perfectly crispy skin, ensure the skillet and oil are hot before adding the fish. Avoid moving the fillets while they cook.
• Avoid Overcooking: Red snapper cooks quickly. Use a fork to test doneness—if the flesh flakes easily, it’s ready.
• Balanced Sauce: Adjust the spice level by adding more or less cayenne and hot sauce to suit your taste.

Alternative Presentation Ideas

• Over Rice: Serve the fish and sauce atop a bed of fluffy white or jasmine rice for a complete meal.
• Seafood Platter: Pair the red snapper with other Creole favorites like shrimp or crawfish for a seafood feast.
• Small Plates: Cut the fillets into smaller portions and serve as part of an appetizer platter with toasted baguette slices.

Additional Tips for Success

• Fresh Fish Matters: Whenever possible, use fresh red snapper to enhance the flavor of the dish.
• Prep Ahead: Chop all the vegetables and measure out the seasonings before you begin cooking to streamline the process.
• Resting Time: Let the fish rest for a minute or two after cooking to retain its juices.

Recipe Variations

• Blackened Snapper: Coat the fillets in blackening seasoning and sear over high heat for a spicier version.
• Lighter Sauce: Swap heavy cream for half-and-half or coconut milk for a lighter, dairy-free option.
• Vegetarian Twist: Replace the red snapper with firm tofu or a meaty vegetable like eggplant or portobello mushrooms.

Freezing and Storage

• Refrigeration: Store leftover snapper and sauce in an airtight container in the fridge for up to 3 days.
• Freezing: While the sauce can be frozen for up to 2 months, it’s best to enjoy the snapper fresh as freezing can affect its texture.
• Reheating: Gently reheat the fish and sauce in a skillet over low heat, adding a splash of stock or water to restore the sauce’s consistency.

Healthier Twist Ideas

• Lower Fat: Use Greek yogurt in place of heavy cream to reduce the fat content while keeping the sauce creamy.
• Reduce Sodium: Opt for low-sodium Creole seasoning and homemade stock to control the salt levels.
• Add Veggies: Stir in chopped spinach, kale, or mushrooms for added nutrients and fiber.

Serving Suggestions for Events

• Dinner Party: Plate each fillet individually with a drizzle of sauce, garnished with parsley and a lemon wedge.
• Buffet Style: Serve the dish in a large skillet or shallow dish, allowing guests to serve themselves.
• Outdoor Gatherings: Pair with grilled corn and a light salad for a casual, summery meal.

Special Equipment

• Cast Iron Skillet: Ideal for achieving a golden, crispy finish on the fish.
• Fish Spatula: Helps flip delicate fillets without breaking them apart.
• Zester: Essential for grating lemon zest to brighten the dish, if desired.

Frequently Asked Questions

1. Can I use frozen red snapper for this recipe?
Yes, but make sure the fish is fully thawed and patted dry before seasoning and cooking to prevent excess moisture.

2. What can I use if I don’t have Creole seasoning?
You can make your own by combining paprika, garlic powder, onion powder, cayenne, thyme, oregano, and salt.

3. Is this dish spicy?
The spice level is mild to moderate. Adjust the cayenne and hot sauce to your preference.

4. Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to a day in advance. Reheat it gently and add a splash of stock to restore its consistency.

5. What other fish can I use?
Halibut, grouper, or mahi-mahi are excellent substitutes for red snapper in this recipe.

6. How can I tell if the fish is cooked?
The fish is done when it flakes easily with a fork and appears opaque throughout.

7. What sides go well with this dish?
Steamed rice, roasted vegetables, or a simple green salad make excellent accompaniments.

8. Can I make this dish dairy-free?
Absolutely! Substitute the heavy cream with coconut milk or a dairy-free creamer.

Conclusion

Red Snapper with Creamy Creole Sauce is a delightful dish that brings the flavors of the Louisiana coast straight to your kitchen. With its bold seasonings, velvety sauce, and tender fish, it’s sure to become a favorite for seafood lovers. Perfect for both casual dinners and special occasions, this recipe is versatile, easy to prepare, and endlessly customizable. Whether you’re new to Creole cuisine or a seasoned fan, this dish provides a perfect entry point to its vibrant, spicy flavors. Pair it with your favorite sides, and you’ll have a meal that’s both comforting and unforgettable. Try it today and bring a taste of Creole cuisine to your table!

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• Author: Amelia
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Ingredients

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For the red snapper:

• 4 red snapper fillets (6–8 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, adjust to taste)
• Salt and black pepper, to taste

For the creamy Creole sauce:

• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 small green bell pepper, finely diced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 cup heavy cream
• ½ cup chicken or seafood stock
• 1 tablespoon Creole seasoning
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce (optional)
• 1 tablespoon fresh parsley, chopped (plus extra for garnish)
• Lemon wedges, for serving

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Instructions

• Prepare the Red Snapper: Rinse the red snapper fillets under cold water and pat them dry with a paper towel. Season both sides with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Set aside.
• Sear the Fish: Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the fillets skin-side down. Cook for 3–4 minutes per side, or until the fish is golden brown and cooked through. Remove the fish from the skillet and set aside.
• Sauté the Aromatics: In the same skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery, cooking until softened (about 5 minutes). Stir in the minced garlic and cook for an additional minute until fragrant.
• Build the Sauce: Reduce the heat to low and add the tomato paste, stirring well to combine with the vegetables. Slowly pour in the chicken or seafood stock, scraping up any browned bits from the bottom of the skillet. Add the heavy cream, Creole seasoning, Worcestershire sauce, and hot sauce. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens.
• Finish the Sauce: Stir in the chopped parsley and adjust seasoning with additional salt or pepper if needed.
• Combine and Serve: Return the red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Garnish with extra parsley and serve with lemon wedges on the side.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

Nutrition

• Serving Size: 1 red snapper fillet with sauce
• Calories: 320
• Sugar: 3g
• Fat: 20g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 28g