I have always loved experimenting with seafood in my kitchen, and red snapper has a special place in my heart. Its firm, flaky texture and mild flavor make it incredibly versatile, allowing me to pair it with bold sauces without overpowering its natural taste. One day, while browsing through my collection of Creole-inspired recipes, I decided to create a creamy Creole sauce that would elevate this beautiful fish. The result was nothing short of perfection—a dish that is both comforting and impressively elegant.
You will love this recipe because it brings together the rich flavors of a creamy, slightly spicy Creole sauce with the delicate taste of red snapper. Every bite feels indulgent, yet the recipe remains approachable enough to make on a busy weeknight. The sauce clings perfectly to the fish, ensuring that every mouthful is bursting with flavor. Whether you are cooking for family, friends, or just yourself, this dish has a way of turning any meal into a special occasion.
This recipe is remarkably versatile. You can serve it over steamed rice, alongside buttery mashed potatoes, or with a medley of roasted vegetables. It also pairs beautifully with a light salad for a more casual dinner. Because the ingredients are simple yet flavorful, you can easily adjust the seasoning or spice level to suit your taste.
One of the best things about this dish is its affordability. Red snapper, though often considered a premium fish, is reasonably priced when purchased fresh or frozen from a reliable source. The other ingredients, such as tomatoes, bell peppers, onions, and cream, are staples in most kitchens, making this recipe not only flavorful but also budget-friendly.
Ingredients for Red Snapper with Creamy Creole Sauce:
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4 red snapper fillets
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2 tablespoons olive oil
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1 medium onion, finely chopped
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1 bell pepper, finely chopped
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2 cloves garlic, minced
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1 cup crushed tomatoes
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½ cup heavy cream
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1 teaspoon smoked paprika
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½ teaspoon cayenne pepper (adjust to taste)
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1 teaspoon dried thyme
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Salt and pepper to taste
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Fresh parsley for garnish
How to Prepare Red Snapper with Creamy Creole Sauce
Preparing this dish is easier than it looks, and the process is designed to maximize flavor while keeping things straightforward. The key is to balance the creamy sauce with the vibrant Creole seasonings so that the red snapper remains the star of the plate.
Step-by-Step Instructions for Preparation:
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Prepare the fish: Pat the red snapper fillets dry with paper towels. This helps them sear evenly and prevents the sauce from becoming watery. Season both sides with salt, pepper, smoked paprika, and cayenne pepper.
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Heat the pan: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Ensure the oil is shimmering but not smoking, which will give the fish a perfect golden crust.
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Sear the fillets: Place the fillets skin-side down (if skin is on) in the skillet. Cook for 3–4 minutes without moving them to achieve a nice sear. Carefully flip the fillets and cook for an additional 2–3 minutes until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set them aside on a warm plate.
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Cook the vegetables: In the same skillet, add the chopped onion, bell pepper, and garlic. Sauté for 4–5 minutes until the vegetables soften and release their natural sweetness. Stir frequently to avoid burning.
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Build the sauce: Add the crushed tomatoes to the vegetables and stir to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
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Add cream and herbs: Lower the heat and stir in the heavy cream, dried thyme, and additional seasonings if needed. Simmer gently for 3–4 minutes until the sauce thickens slightly. Taste and adjust salt, pepper, or cayenne as desired.
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Combine fish and sauce: Return the seared red snapper fillets to the skillet, spooning the creamy Creole sauce over the top. Allow the fillets to warm through for 2–3 minutes, letting them absorb the sauce’s flavors.
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Garnish and serve: Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve immediately with your choice of rice, mashed potatoes, or roasted vegetables.
This recipe is quick and easy, taking less than 30 minutes from start to finish, yet it delivers a restaurant-quality dish. It is highly customizable—you can adjust the spice level by reducing or increasing the cayenne, swap vegetables based on what’s on hand, or even experiment with different herbs for added depth.
Red Snapper with Creamy Creole Sauce is popular with many people because it combines familiar ingredients in an exciting way. The creamy sauce satisfies comfort food cravings, while the Creole spices add a lively punch that keeps every bite interesting. It’s a dish that appeals to seafood lovers and novice cooks alike, making it perfect for both casual dinners and special gatherings.
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Red Snapper with Creamy Creole Sauce
Red Snapper with Creamy Creole Sauce is a flavorful, comforting seafood dish that combines tender red snapper fillets with a rich, lightly spiced Creole sauce. Perfect for weeknight dinners or special occasions, this recipe balances creamy textures with vibrant, aromatic vegetables and spices.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 4 red snapper fillets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the red snapper fillets dry and season with salt, pepper, smoked paprika, and cayenne pepper.
- Heat olive oil in a large skillet over medium heat until shimmering.
- Sear fillets skin-side down for 3–4 minutes without moving them. Flip and cook 2–3 minutes until opaque. Remove from skillet.
- Sauté onion, bell pepper, and garlic in the same skillet for 4–5 minutes until softened.
- Add crushed tomatoes and simmer for 5 minutes to blend flavors.
- Stir in heavy cream and dried thyme. Simmer 3–4 minutes until sauce thickens. Adjust seasoning as needed.
- Return red snapper to the skillet and spoon sauce over fillets. Warm for 2–3 minutes.
- Garnish with fresh parsley and serve immediately with rice, mashed potatoes, or roasted vegetables.
Notes
Adjust cayenne pepper for desired spice level.
Use firm, white-fleshed fish if red snapper is unavailable.
Sauce can be prepared in advance for convenience; reheat gently before adding fish.
- Prep Time: 10
- Cook Time: 20
FAQs – Red Snapper with Creamy Creole Sauce
1. Can I use a different type of fish?
Yes, you can substitute red snapper with other firm, white-fleshed fish such as cod, grouper, or tilapia. Just adjust the cooking time based on the thickness of the fillets.
2. How spicy is the sauce?
The sauce has a mild to medium spice level. You can reduce the cayenne pepper for a gentler flavor or increase it if you enjoy more heat.
3. Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the sauce a day in advance and store it in the refrigerator. Reheat gently before adding the cooked fish to maintain its texture.
4. What should I serve with this dish?
This dish pairs beautifully with steamed rice, creamy mashed potatoes, or roasted vegetables. A fresh green salad also complements it nicely for a lighter meal.
5. Can I freeze this dish?
It’s not recommended to freeze the fish once cooked, as it can become watery. However, you can freeze the sauce separately and reheat it when ready to serve with freshly cooked fillets.
6. How do I know when the fish is cooked perfectly?
The fillets are done when the flesh is opaque, flakes easily with a fork, and the internal temperature reaches 145°F (63°C). Avoid overcooking to keep the fish moist and tender.