Name: Red Snapper with Creamy Creole Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Creole
Ingredients: 4 red snapper fillets (about 6 ounces each); 2 tablespoons olive oil; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter; 1/2 cup chopped onion; 1/2 cup chopped green bell pepper; 1/2 cup chopped celery; 2 garlic cloves, minced; 1/2 teaspoon cayenne pepper; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/2 cup crushed tomatoes; 1/2 cup heavy cream; 1 tablespoon lemon juice; Chopped parsley for garnish

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There’s something truly magical about Red Snapper with Creamy Creole Sauce — it’s bright, fresh, and brimming with bold southern flavors. With tender fillets of red snapper nestled beneath a silk-like, Creole-inspired sauce, each bite delivers perfect harmony between delicate seafood and rich, aromatic vegetables. Whether you’re new to cooking fish or looking to impress at your next dinner, this dish is friendly enough for weeknights yet show-stopping for gatherings. Get ready to fall in love with a new favorite from your own kitchen!

Red Snapper with Creamy Creole Sauce Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how just a handful of simple, carefully chosen ingredients come together to create something astonishing in both taste and looks. Each item plays a starring role — from the freshness of red snapper to the warming spices and creamy finish. Here’s everything you need for this Red Snapper with Creamy Creole Sauce:

Red snapper fillets: Fresh, mild, and meaty, they serve as the canvas for our vibrant Creole sauce.
Olive oil: Helps the fish achieve a beautiful golden sear while adding smoothness.
Paprika: Lends a pop of color and subtle warmth to the seasoning.
Salt: Enhances and balances the natural sweetness of the fish and the sauce.
Black pepper: Brings a gentle heat to the dish, making the flavors come alive.
Butter: Adds a luscious, creamy base for sautéing the aromatic vegetables.
Onion: Offers mild sweetness and depth to the sauce, building flavor from the start.
Green bell pepper: Provides color and a distinct Creole crunch in every bite.
Celery: Adds a classic southern note and satisfying texture to the mix.
Garlic: Delivers aromatic richness, infusing the sauce with irresistible scent.
Cayenne pepper: Brings just the right kick of heat to lift all other flavors.
Dried thyme: Gives the sauce an earthy, herby undertone that’s pure Creole.
Smoked paprika: Layers on gentle smokiness for a hint of barbecue essence.
Crushed tomatoes: Offer body and a beautiful acidity to balance the creamy elements.
Heavy cream: Rounds out the sauce, creating an unbelievably smooth, velvety texture.
Lemon juice: Brightens everything, making the flavors sing together.
Chopped parsley: The perfect finishing touch, adding freshness and color for serving.

How to Make Red Snapper with Creamy Creole Sauce

Step 1: Prep and Season the Snapper

Start by patting the red snapper fillets dry on both sides — this helps them get that lovely golden, crispy sear. Season generously with paprika, salt, and pepper to create a gorgeous seasoned crust when they hit the skillet, setting up the perfect foundation for your Creamy Creole Sauce.

Step 2: Sear the Fillets

In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering. Carefully lay each fillet skin-side down in the hot oil, pressing them gently so they don’t curl up. Sear for 2 to 3 minutes without moving them, letting that irresistible golden crust develop, then flip them over.

Step 3: Finish in the Oven

Once flipped, pop the skillet straight into a preheated 400°F (200°C) oven. Bake for about 7 to 9 minutes, or until the fish flakes effortlessly with a fork. This gentle oven finish keeps the snapper juicy and perfectly cooked.

Step 4: Prepare the Creamy Creole Sauce

While the snapper is baking, grab a saucepan for the star of this dish: the Creamy Creole Sauce. Melt the butter and sauté onion, green bell pepper, and celery for about 4 to 5 minutes until soft and fragrant. Toss in the garlic, cayenne, thyme, and smoked paprika, giving everything a quick stir until aromatic.

Step 5: Simmer and Finish the Sauce

Pour in the crushed tomatoes and let them bubble gently for 5 minutes, allowing all those flavors to mingle and deepen. Stir in heavy cream and fresh lemon juice, and cook another 2 to 3 minutes until the sauce is luxurious and slightly thickened. Taste for seasoning, and get ready for the grand finale!

Step 6: Serve and Garnish

Take the baked snapper out of the oven, spoon that steamy Creamy Creole Sauce generously over each fillet, and sprinkle with fresh chopped parsley. Serve your masterpiece right away while everything is hot, creamy, and utterly irresistible.

How to Serve Red Snapper with Creamy Creole Sauce

Garnishes

For that finishing flourish, nothing beats vibrant chopped parsley — it provides a fresh pop of color and a little herbal lift that brightens the entire plate. Try a few thin lemon slices on the side for an extra touch of elegance, or sprinkle a light dusting of smoked paprika for a dash of drama.

Side Dishes

Red Snapper with Creamy Creole Sauce is practically begging to be paired with fluffy white rice or buttery mashed potatoes, both of which soak up every last drop of that decadent sauce. Steamed green beans or sautéed okra make fantastic, crisp veggie companions that add contrast and balance.

Creative Ways to Present

For special occasions, serve your snapper over a nest of rice in shallow bowls, allowing the sauce to pool invitingly around the fish. Or, make family-style platters by layering the sauce first, topping with overlapping fillets, and scattering herbs and lemon for that shareable “wow” effect. Try individual plates with grilled asparagus spears for an upscale bistro touch.

Make Ahead and Storage

Storing Leftovers

If you have leftover Red Snapper with Creamy Creole Sauce, tuck it away in an airtight container and refrigerate within two hours of cooking. The sauce helps keep the fish moist, and it will keep nicely for up to 2 days. For best flavor, store the sauce separately from the fish if possible.

Freezing

While snapper and sauce are both freezable, do note that the cream in the Creole sauce may change texture after thawing. If you do freeze leftovers, spread the snapper and the sauce in separate freezer containers and use within a month. Thaw overnight in the refrigerator for best results.

Reheating

To reheat, gently warm the sauce on the stovetop over low heat, stirring often so it doesn’t separate. For the snapper, reheat it in a low oven (300°F) covered with foil to lock in moisture, or give it a few minutes in a steamer. Avoid microwaving, as fish can toughen quickly.

FAQs

Can I substitute another fish for red snapper?

Absolutely! Grouper or cod make excellent stand-ins for Red Snapper with Creamy Creole Sauce. Both offer mild flavor and a sturdy texture that hold up beautifully to the rich sauce.

Is this recipe gluten-free?

Yes, Red Snapper with Creamy Creole Sauce is naturally gluten-free with no flour or thickeners required. Just double-check your ingredients, especially the crushed tomatoes, to be sure.

What can I use instead of heavy cream?

For a lighter twist, you can substitute half-and-half or even full-fat coconut milk in your Creamy Creole Sauce. Just be aware that the sauce will be slightly less rich, but still delicious!

Can I prepare the sauce ahead of time?

Definitely! The sauce can be made a day in advance, cooled, and refrigerated. Warm it gently on the stove before serving over the just-cooked snapper for a streamlined weeknight or entertaining option.

What wine pairs well with Red Snapper with Creamy Creole Sauce?

A crisp white such as Sauvignon Blanc, Chardonnay, or even an unoaked Viognier pairs beautifully. These wines complement the creamy spiced sauce without overpowering the delicate fish.

Final Thoughts

Red Snapper with Creamy Creole Sauce is that little bit of southern flair your kitchen’s been waiting for. Whether for a cozy meal or an impressive dinner party, this vibrant, flavor-packed recipe begs to be enjoyed and shared. Try it once, and you just might find it becomes a regular on your table!

Red Snapper with Creamy Creole Sauce Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the flavors of the South with this Red Snapper with Creamy Creole Sauce recipe. Tender red snapper fillets are seasoned, seared, and baked to perfection, then topped with a rich and savory Creole sauce that will have your taste buds dancing.

Ingredients

Scale

For the Red Snapper:

4 red snapper fillets (about 6 ounces each)
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Creamy Creole Sauce:

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 garlic cloves, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/2 cup crushed tomatoes
1/2 cup heavy cream
1 tablespoon lemon juice
Chopped parsley for garnish

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Instructions

Prepare the Red Snapper: Preheat oven to 400°F (200°C). Season red snapper fillets with paprika, salt, and pepper. Sear in olive oil in a skillet, then bake until cooked through.
Make the Creamy Creole Sauce: In a saucepan, sauté onion, bell pepper, and celery. Add garlic, cayenne, thyme, and smoked paprika. Stir in crushed tomatoes and heavy cream. Simmer until thickened.
Assemble: Spoon sauce over baked snapper fillets. Garnish with parsley and serve.