Here’s a delicious recipe for Red Snapper with Creamy Creole Sauce — a dish that blends tender, flaky fish with bold, flavorful Southern-style sauce. Perfect for a dinner with a bit of flair!
🐟 Red Snapper with Creamy Creole Sauce
🧾 Ingredients
For the Red Snapper:
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4 red snapper fillets (about 6 oz each)
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2 tbsp olive oil or butter
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Salt and black pepper, to taste
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1 tsp paprika
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Juice of ½ lemon
For the Creamy Creole Sauce:
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2 tbsp butter
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1 small onion, finely chopped
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1 small bell pepper (red or green), finely chopped
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2 garlic cloves, minced
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1 celery stalk, finely chopped
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1 cup heavy cream
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½ cup diced tomatoes (canned or fresh)
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1 tbsp Creole seasoning (store-bought or homemade*)
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1 tsp hot sauce (optional)
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Salt and pepper to taste
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1 tbsp chopped parsley (for garnish)
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Green onions, sliced (optional garnish)
🔥 Directions
1. Cook the Red Snapper:
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Pat the fillets dry. Season with salt, pepper, paprika, and lemon juice.
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Heat olive oil or butter in a large skillet over medium-high heat.
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Sear the snapper, skin-side down (if it has skin), for 3–4 minutes. Flip and cook another 2–3 minutes or until the fish flakes easily. Remove and keep warm.
2. Make the Creamy Creole Sauce:
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In the same skillet, melt butter over medium heat.
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Sauté onion, bell pepper, celery, and garlic for 3–4 minutes until softened.
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Stir in diced tomatoes and Creole seasoning. Cook for 2 minutes.
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Pour in the heavy cream. Simmer until slightly thickened, about 4–5 minutes.
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Add hot sauce if using, and adjust salt and pepper to taste.
3. Assemble & Serve:
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Spoon the creamy Creole sauce over the cooked red snapper fillets.
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Garnish with chopped parsley and sliced green onions.
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Serve with rice, grits, or crusty bread.
🔧 Homemade Creole Seasoning (optional)
Mix together:
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried thyme
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½ tsp dried oregano
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½ tsp cayenne pepper (adjust to heat preference)
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½ tsp black pepper
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½ tsp salt