Description
This Red Snapper with Creamy Creole Sauce recipe features perfectly pan-seared snapper fillets smothered in a rich, flavorful Creole sauce made with aromatic vegetables, spices, and a luscious cream base. Ideal for a comforting yet elegant dinner, this dish balances the mild, flaky fish with a creamy, mildly spicy sauce that brings a taste of Louisiana home.
Ingredients
Scale
For the Fish:
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For the Creamy Creole Sauce:
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 1 small bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Creole seasoning
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup diced tomatoes (optional, for added texture and flavor)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Red Snapper: Pat the red snapper fillets dry with paper towels. Season both sides evenly with salt, pepper, paprika, and garlic powder to ensure a flavorful crust during cooking.
- Cook the Red Snapper: Heat the olive oil in a large skillet over medium-high heat. Place the seasoned fillets in the hot pan and cook for 3-4 minutes per side, until the snapper is golden brown and flakes easily with a fork. Remove the fillets from the skillet and set aside on a plate.
- Make the Creamy Creole Sauce: Reduce the skillet heat to medium and add the butter. When melted, sauté the chopped onion and bell pepper for 4-5 minutes until softened and translucent. Add the minced garlic, Creole seasoning, and cayenne pepper if using, cooking for about 1 minute until fragrant. Pour in the chicken broth and diced tomatoes, simmering for 2-3 minutes to meld the flavors.
- Finish the Sauce: Stir in the heavy cream and continue simmering the sauce for 5 minutes to allow it to thicken slightly, creating a creamy and flavorful base.
- Combine and Serve: Return the cooked red snapper fillets to the skillet, spoon the creamy Creole sauce over them, and warm through for 1-2 minutes. Garnish with fresh chopped parsley and serve immediately with your preferred side dish.
Notes
- Patting the fish dry before seasoning ensures better browning and a crispier exterior.
- Adjust cayenne pepper to your heat preference or omit it for a milder sauce.
- For a vegetarian variation, substitute the fish with firm tofu or cauliflower steaks and use vegetable broth instead of chicken broth.
- Serve with rice, mashed potatoes, or crusty bread to soak up the delicious sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days but are best enjoyed fresh.
