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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce
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Red Snapper with Creamy Creole Sauce is a delightful dish featuring tender, flaky red snapper fillets paired with a rich, flavorful Creole sauce made from fresh tomatoes, bell peppers, and a blend of aromatic spices. The creamy sauce balances bold, spicy, and tangy notes, making it an elegant yet easy-to-make meal perfect for family dinners or entertaining guests. Ready in under 45 minutes, this dish offers a vibrant presentation and versatile serving options, combining comfort and excitement on one plate.

Ingredients

Scale

For the Fish

  • 4 fresh red snapper fillets (firm, skin-on, about 6 oz each)
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon Creole seasoning (for initial seasoning)
  • 2 tablespoons olive oil (for searing)

For the Creamy Creole Sauce

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon Creole seasoning (plus extra to taste)
  • 1 cup heavy cream
  • Salt and black pepper, to taste

For Garnish

  • 2 tablespoons fresh parsley, chopped
  • Lemon wedges (optional, for serving)

Instructions

  1. Prepare the Red Snapper: Rinse and pat dry the red snapper fillets. Lightly season them evenly with salt, black pepper, and 1/2 teaspoon Creole seasoning. Set aside while preparing the sauce.
  2. Sauté Aromatics and Vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions and minced garlic, cooking until translucent and fragrant, about 3-4 minutes. Add the diced yellow and green bell peppers, stirring occasionally until they soften and release sweetness, about 5-6 minutes.
  3. Build the Creole Sauce: Stir in the diced tomatoes and 1 teaspoon Creole seasoning into the skillet. Combine thoroughly and allow the mixture to simmer gently for 5-7 minutes to meld flavors. Pour in the heavy cream and stir carefully until the sauce is smooth, creamy, and well blended. Season with salt and black pepper to taste. Keep the sauce on low heat.
  4. Cook the Red Snapper: In a separate skillet, heat a little olive oil over medium-high heat. Place the fillets skin-side down first to crisp the skin, cooking about 3-4 minutes per side until the fish is cooked through and flakes easily with a fork.
  5. Combine and Finish: Reduce the heat under the sauce to low. Nestle the cooked red snapper fillets gently into the creamy Creole sauce. Warm together for 1-2 minutes to blend flavors. Remove from heat and garnish with freshly chopped parsley. Optionally, serve with a squeeze of lemon juice over the fish.

Notes

  • Buy the freshest red snapper fillets possible for the best texture and flavor.
  • Allow the Creole sauce to simmer gently before adding cream to deepen the flavor.
  • Adjust the amount of Creole seasoning to control the spice level to your taste.
  • Use a non-stick skillet to achieve crispy skin without breaking the fish.
  • Serve the dish immediately to enjoy the sauce’s smooth creamy texture.

Nutrition

Keywords: red snapper, creamy creole sauce, fish recipe, creole seasoning, quick dinner, gluten free, seafood, flavorful sauce

Find it online: https://mealsbysarah.com/red-snapper-with-creamy-creole-sauce/