Red Snapper with Creamy Creole Sauce is one of those unforgettable dishes that brings the party straight to your kitchen table. Imagine tender fillets of succulent red snapper, seared just right, then bathed in a luscious, boldly flavored Creole sauce that’s creamy, colorful, and aromatic. This recipe takes under 30 minutes and delivers a restaurant-quality meal that’s rich with Southern charm and a sprinkle of spice. Whether it’s a weeknight dinner or a special occasion, this dish is guaranteed to brighten your plate and your mood!
Ingredients You’ll Need
Let’s talk about the beautiful medley of ingredients that make Red Snapper with Creamy Creole Sauce truly shine. Each one plays a special role in building flavor, adding vibrant color, or creating that irresistible silky texture we crave in Southern-style seafood dishes.
- Red snapper fillets: The star of the show, prized for its mild, sweet flavor and firm-yet-flaky texture.
- Olive oil: Gives the fish a golden sear and adds depth to the sauce base.
- Butter: Adds richness and helps the fish cook evenly, plus it makes the sauce glossy.
- Salt and pepper: Essential for seasoning every layer and drawing out the natural flavors of the fish.
- Diced onion: Adds subtle sweetness and a savory base for the sauce.
- Diced bell pepper: Pops of color and crunch, plus a hint of natural sweetness—use red or green for contrast.
- Garlic (minced): Brings warmth and depth to both the fish and the sauce.
- Creole seasoning: The backbone of Southern flavor—spicy, savory, and just a touch smoky.
- Cayenne pepper (optional): For those who like an extra punch of heat; totally customizable!
- Tomato paste: Concentrates tangy tomato flavor and creates a beautiful color foundation for the sauce.
- Heavy cream: The key to a velvety, luscious Creole sauce that clings to every bite.
- Chicken or seafood broth: Adds savory body and amplifies the dish’s soul-warming character.
- Worcestershire sauce: Brightens everything up with an umami kick.
- Fresh lemon juice: Squeezed in at the end for brightness and gentle acidity.
- Chopped parsley (for garnish): A fresh, leafy finish that brings the whole plate to life.
How to Make Red Snapper with Creamy Creole Sauce
Step 1: Season the Snapper Fillets
Start by patting your red snapper fillets dry with paper towels—this simple step gives you beautifully crispy skin. Next, sprinkle both sides lightly with salt, pepper, and just a pinch of Creole seasoning. This not only seasons the fish but also locks in those classic bayou flavors right from the first bite.
Step 2: Sear the Snapper
Heat your olive oil and butter together in a large skillet set over medium heat. Once everything is shimmering, gently add your snapper fillets skin-side down. Let them sizzle for about 3–4 minutes per side, turning only once, until the flesh is opaque and flakes easily. Remove the fish and set aside, tenting with foil to keep warm.
Step 3: Sauté the Veggies
Use the same pan—no need to wash it, those little browned bits are pure flavor! Toss in your diced onion and bell pepper. Let them soften and turn fragrant, stirring occasionally for about 4 minutes. Their sweetness will balance out the spiciness of the Creole sauce to come.
Step 4: Build the Creole Sauce
Add the minced garlic, tomato paste, remaining Creole seasoning, and a dash of cayenne if you’re feeling bold. Let everything cook together for about a minute. This quick sauté blooms the spices, making the sauce aromatic and rich.
Step 5: Deglaze and Simmer
Pour in your broth and the Worcestershire sauce, scraping all those caramelized bits from the bottom of the pan. Turn the heat to low, stir in the heavy cream, and let it all simmer for 2–3 minutes. The sauce will thicken slightly and turn a gorgeous sunset color that just begs for fresh fish.
Step 6: Finish and Serve
Squeeze in the lemon juice and taste for seasoning—add a little more salt or Creole spice if you wish. Carefully nestle your snapper fillets back into the pan, warming them through. To serve, generously spoon that Creamy Creole Sauce over the fish and shower with fresh chopped parsley.
How to Serve Red Snapper with Creamy Creole Sauce
Garnishes
A generous sprinkle of chopped fresh parsley gives the dish a pop of color and an herby freshness that plays beautifully with the richness of the sauce. For a fancier touch, try thinly sliced green onions or a lemon wedge on each plate—they add visual appeal and just the right dash of brightness.
Side Dishes
Red Snapper with Creamy Creole Sauce absolutely loves classic Southern sides. Fluffy white rice is my go-to, soaking up every last drop of that dreamy sauce. Creamy grits or buttery mashed potatoes are equally fantastic. If you want more veggies, quick-sautéed greens like spinach or collard greens round out the meal with color and a touch of bitterness.
Creative Ways to Present
For a dramatic presentation, serve the snapper fillets family-style on a big platter, drizzled with sauce, with lemon wedges scattered around. Or, for individual portions, plate the fish over a bed of rice or grits, then spoon the vibrant sauce right over the top, finishing with extra parsley. If you’re feeling festive, even a sprinkle of smoky paprika or a swirl of extra cream can take things up a notch!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let everything cool completely before transferring the fillets and sauce together into an airtight container. Stored in the fridge, Red Snapper with Creamy Creole Sauce will keep beautifully for up to 2 days. The flavors continue to meld and deepen, making for a satisfying lunch or quick dinner encore.
Freezing
While the sauced snapper can technically be frozen, cream-based sauces sometimes separate when thawed. For best results, freeze only the cooked fillets, tightly wrapped, for up to a month. Make the creamy Creole sauce fresh when you’re ready to serve for a just-made taste and texture.
Reheating
To reheat, gently warm the snapper and sauce together in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid the microwave if possible—the stovetop helps keep the fish moist and restores the silky texture of the sauce without overheating.
FAQs
Can I substitute another fish for red snapper?
Absolutely! Grouper, halibut, or any other firm white fish work wonderfully with the Creamy Creole Sauce. Just be sure to adjust the searing time for thinner fillets as needed.
How spicy is Red Snapper with Creamy Creole Sauce?
The heat level is totally customizable. Stick with just Creole seasoning for a mild dish, or add cayenne pepper if you love a little kick. Always taste as you go to suit your preference.
Can I make this dish dairy-free?
Yes! Substitute the butter with olive oil and use full-fat coconut milk or a non-dairy cream in place of heavy cream. The sauce will still be rich and velvety, with a subtle twist.
What type Main Course
Any good-quality store-bought Creole seasoning works, or make your own if you’re up for it! Just check the label for sodium if you want to control saltiness. Homemade blends let you tweak the spice level, too.
Can I make Red Snapper with Creamy Creole Sauce in advance?
You can make the Creole sauce a day ahead and store it in the fridge, then reheat and finish the fish right before serving. This makes dinnertime quick and stress-free without sacrificing fresh flavor.
Final Thoughts
Trust me, once you’ve tried Red Snapper with Creamy Creole Sauce, you’ll want to make it again and again. With its bold, creamy, and irresistible flavors, this dish transforms any meal into an occasion. Don’t be surprised if it becomes the new favorite at your table—give it a try and enjoy every delicious forkful!
Print
Red Snapper with Creamy Creole Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
- Diet: Non-Vegetarian
Description
Enjoy a taste of the South with this delectable Red Snapper with Creamy Creole Sauce recipe. Tender red snapper fillets are seared to perfection and topped with a rich and flavorful Creole sauce. This dish is sure to impress your dinner guests with its vibrant flavors and elegant presentation.
Ingredients
Red Snapper Fillets:
- 4 red snapper fillets (about 6 oz each)
Seasoning:
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper (optional)
Creole Sauce:
- ½ cup diced onion
- ½ cup diced bell pepper (red or green)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- ½ cup heavy cream
- ¼ cup chicken or seafood broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- Chopped parsley (for garnish)
Instructions
- Season the Red Snapper: Season the red snapper fillets with salt, pepper, and Creole seasoning.
- Sear the Snapper: Heat olive oil and butter in a skillet. Sear the fillets until opaque and flaky. Set aside.
- Prepare the Sauce: Sauté onion, bell pepper, garlic, and spices. Add broth, Worcestershire sauce, and cream. Simmer until thickened.
- Finish and Serve: Add lemon juice, adjust seasoning, return snapper to the pan. Serve with sauce and garnish with parsley.
Notes
- This dish pairs well with white rice, grits, or sautéed greens.
- You can substitute red snapper with another firm white fish like grouper or halibut.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
