Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 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

Ingredients

Scale

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

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