Imagine tender red snapper fillets perfectly cooked and bathed in a rich, creamy Creole sauce that bursts with vibrant flavors from colorful bell peppers, onions, and a blend of aromatic spices. This dish combines the comforting creaminess of the sauce with the lively spice of Creole seasoning, bringing a touch of Southern charm right to your dinner table.
Whether you’re craving a healthy seafood meal or looking for a flavorful dinner to impress, this creamy Creole red snapper offers a balance of heat, creaminess, and fresh ingredients that make for a deeply satisfying experience.
- Deliciously tender fish enhanced by a creamy, spicy Creole sauce.
- Simple pan-seared technique that locks in flavor and moisture.
- Vibrant vegetables add texture, color, and nutrition.
- Quick 30-minute preparation perfect for weeknight dinners.
Ingredients
- Red snapper fillets: Four 6–8 oz fillets, fresh or thawed, for tender seafood with a mild sweet flavor.
- Salt: 1 teaspoon to season the fish and enhance all the natural flavors.
- Black pepper: Half teaspoon freshly ground for subtle heat and depth.
- Paprika: 1 teaspoon, adding smoky warmth and vibrant color to the fish seasoning.
- Olive oil or butter: 1 tablespoon for searing the fish with a rich, flavorful crust.
- Olive oil: 1 tablespoon used to sauté the vegetables, providing a healthy cooking fat.
- Onion: 1 small, finely diced to impart sweetness and body to the sauce.
- Red bell pepper: 1 diced, offers a sweet, crisp flavor and bright color contrast.
- Green bell pepper: 1 diced, adds a mild bitterness balancing the sauce’s richness.
- Garlic: 3 cloves minced, providing aromatic pungency that lifts the flavor profile.
- Creole seasoning: 1 teaspoon (or to taste), a blend of herbs and spices delivering authentic Cajun heat.
- Smoked paprika: 1 teaspoon, complements paprika with deeper smoky notes in the sauce.
- Cayenne pepper: Half teaspoon optional, for those who desire an extra spicy kick.
- Canned diced tomatoes: 14.5 oz, adds acidity and body to the savory sauce base.
- Heavy cream: Three-quarter cup, providing a lush, smooth texture to the Creole sauce.
- Worcestershire sauce: 1 teaspoon, adds umami richness and subtle tanginess.
- Lemon juice: 1 tablespoon, brightens the dish with a fresh, zesty finish.
- Fresh parsley: 2 tablespoons chopped, to garnish and impart herbaceous freshness.
Instructions
- Season the Red Snapper Fillets
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Pat the red snapper fillets dry with paper towels to remove excess moisture, which helps achieve a perfect sear. Season each fillet evenly with salt, black pepper, and paprika, ensuring a balanced base layer of flavor that enhances but doesn’t overpower the delicate fish.
- Sear the Fish Until Golden
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Heat the olive oil or butter in a skillet over medium heat until shimmering. Place the fillets carefully and cook for 2–3 minutes per side until a golden crust forms. This method locks moisture inside the fish while developing a delicious, slightly crisp exterior. Remove and set aside to rest.
- Sauté Aromatic Vegetables
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In the same skillet, add 1 tablespoon of olive oil and sauté the finely diced onions, red bell pepper, and green bell pepper over medium heat. Cook until softened and fragrant, about 5 minutes, creating the flavorful vegetable base that balances the richness of the sauce.
- Add Garlic and Seasonings
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Add the minced garlic to the skillet and cook for 1 minute until fragrant but not burnt. Stir in the Creole seasoning, smoked paprika, and optional cayenne pepper. These spices infuse the sauce with that signature spicy warmth that is essential to Creole cuisine.
- Simmer with Tomatoes
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Pour in the canned diced tomatoes along with their juices and bring to a simmer. Let the mixture cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly, creating a rich, savory base.
- Incorporate Cream and Flavor Boosters
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Turn the heat to low and stir in the heavy cream and Worcestershire sauce. Simmer gently for 3–4 minutes, blending the creamy texture with the spices for a luscious, balanced sauce that complements the snapper perfectly.
- Return Fish and Finish Cooking
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Carefully place the seared snapper fillets back into the skillet. Spoon the sauce over the fish and simmer for an additional 2–3 minutes until the snapper is fully cooked and flakes easily. This final step allows the fish to soak up the rich, spicy cream sauce.
- Add Brightness and Herbs
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Remove the skillet from heat and drizzle the dish with fresh lemon juice to cut through the creaminess with a bright citrus note. Sprinkle chopped fresh parsley on top for fresh color and herbal aroma before serving.
- To ensure even cooking, use fillets of uniform thickness for consistent doneness.
- If fresh red snapper is unavailable, other firm white fish like grouper or cod work well.
- The cayenne pepper is optional and can be adjusted to preferred spice levels.
Storage Tips
Store leftover creamy Creole red snapper covered in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat to prevent the cream from curdling and the fish from drying out.
Serving Suggestions
Serve this dish over steamed white rice or buttery grits to soak up the savory sauce. Roasted vegetables or a crisp green salad also pair beautifully for a well-rounded Creole-inspired meal.
- Patting the fish dry before seasoning helps achieve a better sear and prevents sticking.
- Using a mix of red and green bell peppers adds both sweetness and mild bitterness, enhancing flavor complexity.
- Simmer the sauce gently after adding cream to avoid breaking or curdling.
FAQs
- Can I use other types of fish for this recipe?
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Yes, firm white fish like grouper, cod, or halibut can substitute red snapper well while maintaining the dish’s texture and flavor.
- How spicy is this dish?
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The Creole seasoning and cayenne pepper add moderate heat, but you can adjust the cayenne amount or omit it for a milder flavor.
- Can I make this recipe dairy-free?
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You can substitute heavy cream with coconut milk or a dairy-free cream alternative for a similar creamy texture.
- What should I serve with creamy Creole red snapper?
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Serve over rice, grits, or alongside roasted vegetables and fresh salad to complement the creamy, spicy sauce.
- How do I prevent the cream from curdling?
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Simmer the sauce on low heat after adding cream and avoid boiling to maintain a smooth, silky texture.
Creamy Creole Red Snapper
Equipment
- 1 skillet (optional)
- 1 knife (optional)
- 1 cutting board (optional)
- 1 spatula (optional)
Ingredients
- 4 red snapper fillets 6–8 oz each
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tbsp olive oil or butter
- 1 tbsp olive oil
- 1 small onion finely diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 cloves garlic minced
- 1 tsp Creole seasoning or to taste
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper optional
- 14.5 oz canned diced tomatoes
- 3/4 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- Pat the red snapper fillets dry and season with salt, black pepper, and paprika.
- Heat olive oil or butter in a skillet over medium heat and sear the fillets 2–3 minutes per side.
- Remove the fish from the skillet and set aside.
- Add olive oil to the skillet and sauté onions, red bell pepper, and green bell pepper until softened.
- Add garlic, Creole seasoning, smoked paprika, and cayenne pepper (if using), and cook for 1 minute.
- Add diced tomatoes and simmer for 5 minutes.
- Lower the heat and stir in heavy cream and Worcestershire sauce; simmer for 3–4 minutes.
- Return the fish to the skillet, spoon sauce over the fillets, and simmer for 2–3 minutes until cooked through.
- Stir in lemon juice and chopped parsley before serving.
- Serve over rice or vegetables.
Notes
- Use fresh snapper fillets for best flavor.
- Adjust cayenne pepper for desired spice level.
- Serve immediately for optimal texture.
- Leftovers can be refrigerated for up to 2 days.
