Red Snapper with Creamy Creole Sauce

There’s something so satisfying about serving a dish that’s bursting with vibrant flavors, and this Red Snapper with Creamy Creole Sauce delivers just that! Whether you’re in the mood for a weeknight dinner that tastes like a gourmet treat or planning a special occasion, this recipe is a crowd-pleaser. Think tender red snapper fillets topped with a velvety Creole-spiced sauce, finished with a squeeze of fresh lemon. Simple enough to pull together in 30 minutes, but trust me, the taste is anything but simple!

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Why You’ll Love This Recipe

• Bold Flavor Profile: The combination of Creole seasoning, paprika, and cayenne adds just the right amount of spice.
• Fast and Easy: You can get this meal on the table in 30 minutes, making it perfect for busy nights.
• Restaurant-Worthy Presentation: It’s elegant, colorful, and full of contrasting textures and flavors—perfect for impressing guests.
• Versatile: This creamy sauce works beautifully with other types of white fish, like cod or tilapia, if you want to switch it up.

Taste Profile

This dish is the perfect blend of rich and spicy! The tender snapper fillets are seasoned simply with salt and pepper, allowing the bold flavors of the creamy Creole sauce to shine. You get a balance of sweetness from the sautéed onions and bell peppers, creaminess from the sauce, and a gentle heat from the paprika and cayenne. A squeeze of fresh lemon over the top brightens the entire dish, making each bite utterly delicious.

Ingredients

• 4 red snapper fillets
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp Creole seasoning
• 1 tbsp butter
• 1 small onion, finely chopped
• 1 bell pepper, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 cup fresh parsley, chopped
• Lemon wedges, for serving

Tools You’ll Need

• Large skillet or frying pan
• Spatula
• Measuring spoons and cups
• Cutting board and knife
• Small whisk or spoon for stirring the sauce

Ingredient Substitutions and Additions

• Fish: If red snapper isn’t available, you can substitute it with other white fish like tilapia or grouper.
• Lighter Sauce: For a healthier twist, swap the heavy cream with half-and-half or even coconut milk for a dairy-free option.
• Extra Veggies: Feel free to add diced tomatoes or even some spinach for an extra serving of vegetables.
• Spice Level: If you prefer less heat, you can reduce the cayenne pepper or omit it altogether.

Step-by-Step Instructions

1. Prep the Fish

Start by seasoning your red snapper fillets with salt and pepper. Heat olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the fillets skin-side down, cooking until they’re golden brown and cooked through (about 3-4 minutes per side). Once cooked, set the fillets aside on a plate.

2. Sauté the Vegetables

In the same skillet, add the butter. Once melted, toss in the finely chopped onion, bell pepper, and garlic. Sauté until the vegetables soften and the onions become translucent, about 3-5 minutes.

3. Make the Sauce

Stir in the tomato paste, Creole seasoning, paprika, and cayenne pepper. Let the spices toast for a minute before adding in the chicken broth and heavy cream. Stir well and let the sauce simmer for 5-7 minutes, or until it thickens slightly.

4. Combine

Return the cooked red snapper fillets to the pan, spooning the sauce over them. Let the fish simmer in the sauce for an additional 2-3 minutes, allowing all those flavors to meld together beautifully.

5. Serve

Transfer the red snapper fillets to your serving plates. Spoon the creamy Creole sauce over the top, garnish with freshly chopped parsley, and don’t forget to serve with lemon wedges for an extra citrusy kick!

What to Serve with Red Snapper in Creamy Creole Sauce

This dish pairs wonderfully with:

• Steamed rice or quinoa to soak up all that luscious sauce.
• Sautéed greens, like spinach or collard greens, to add a fresh, earthy contrast.
• Roasted vegetables, such as asparagus or zucchini, for a light and balanced meal.

Tips for Success

• Don’t Overcook the Fish: Red snapper is delicate, so keep an eye on it while it cooks to prevent it from becoming dry.
• Creamy Sauce Consistency: If your sauce feels too thick, just add a splash of extra chicken broth to thin it out slightly.
• Season to Taste: Everyone has different heat preferences, so feel free to adjust the cayenne to make the sauce as spicy or mild as you like.

Storing Leftovers

Store any leftover red snapper in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a pan over low heat. The sauce may thicken after refrigeration, so add a little broth or cream to loosen it up again.

Frequently Asked Questions (FAQ)

Can I use frozen fish for this recipe?
Yes, but make sure to fully thaw the fish and pat it dry before cooking to ensure a crispy sear.

Is this dish very spicy?
The spice level is mild with a little heat from the cayenne. You can always adjust the cayenne pepper to your liking!

Can I make this ahead of time?
While the sauce can be made ahead, I recommend cooking the fish fresh to preserve its delicate texture.

Conclusion

This Red Snapper with Creamy Creole Sauce is a delightful dish that brings bold Southern flavors to your kitchen. It’s quick, packed with flavor, and perfect for both casual dinners and special occasions. Give it a try, and you’ll see why it’s a favorite!

If you enjoyed this recipe, you might also love these other seafood dishes:

• Creamy Salmon and Shrimp Alfredo
• Cajun Lobster, Crab, and Salmon Alfredo
• Red Snapper and Shrimp with Grits in Cajun Cream Sauce

Share Your Creations!

I’d love to see your version of this dish! Be sure to share photos and leave a review on Pinterest or tag me on social media.

Nutritional Information (per serving)

Calories: 450 | Protein: 30g | Fat: 30g | Carbs: 8g | Fiber: 2g | Sodium: 750mg

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