If you love the vibrant flavors of Southern cooking paired with fresh seafood, you are going to adore this Red Snapper with Creamy Creole Sauce Recipe. It perfectly marries the delicate flakiness of red snapper with a rich, velvety sauce packed with classic Creole seasonings and fresh vegetables. Each bite bursts with a balance of spice, creaminess, and depth that feels both comforting and exciting. This dish brings a little Cajun sunshine to your dinner table, making it a go-to recipe for special occasions or a flavorful weeknight treat.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing the full taste, texture, and color this recipe delivers. From the tender red snapper fillets to the fresh diced vegetables and creamy sauce components, every element works together to create something truly irresistible.
- Red snapper fillets: Choose fresh, firm fillets about 6 ounces each for the best flaky texture.
- Olive oil: Used for frying the fish to give it a crisp, golden exterior without overpowering flavor.
- Cajun or Creole seasoning: Adds signature bold spices that elevate this dish’s soul.
- Butter: Essential for sautéing vegetables and enriching the sauce’s creamy base.
- Onion, green bell pepper, celery: The classic Creole “holy trinity” delivers flavor depth and delightful texture.
- Garlic: Freshly minced to boost the aromatic profile of the sauce.
- All-purpose flour: Helps thicken the sauce evenly for that luscious consistency.
- Chicken broth: Adds a savory foundation to the sauce without heaviness.
- Heavy cream: Gives the sauce its signature creamy body and smooth mouthfeel.
- Tomato paste: Imparts a rich, tangy undertone balancing the creaminess perfectly.
- Cayenne pepper (optional): A little kick for those who love a subtle heat.
- Fresh parsley: Brightens the final dish with a pop of color and freshness.
- Salt and pepper: To season every component just right.
How to Make Red Snapper with Creamy Creole Sauce Recipe
Step 1: Season and Sear the Fish
Start by seasoning your red snapper fillets generously with Cajun or Creole seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high heat and place the fish skin-side down if it has skin. Cook for about 3 to 4 minutes per side until the fillets turn opaque and flake easily with a fork. This step seals in the flavors and ensures a crisp exterior that contrasts beautifully with the tender interior.
Step 2: Sauté the Vegetables for the Sauce
Using the same skillet, melt butter over medium heat and toss in finely diced onion, green bell pepper, and celery—the beloved Creole holy trinity. Sauté for 3 to 4 minutes until softened and fragrant. Then stir in minced garlic and cook for just 30 seconds so it doesn’t burn but releases its aroma.
Step 3: Build the Creamy Creole Sauce
Sprinkle flour over the sautéed vegetables and stir well to coat everything evenly. Gradually whisk in chicken broth, ensuring no lumps form, followed by heavy cream for a silky texture. Add tomato paste, an extra teaspoon of Creole seasoning, and cayenne pepper if you want some gentle heat. Let the sauce simmer gently for 5 to 6 minutes until thickened to a perfect creamy drizzle.
Step 4: Combine and Finish
Return the cooked snapper fillets to the skillet, nestling them into the creamy Creole sauce. Spoon some sauce over the fish to coat, warming everything together for a minute or two. Finish with a sprinkle of fresh parsley to add a fresh pop of color and flavor before serving.
How to Serve Red Snapper with Creamy Creole Sauce Recipe
Garnishes
Fresh parsley is the star garnish here, lending brightness against the rich, creamy sauce. You can also add a lemon wedge on the side to squeeze over for a zesty lift that perfectly balances the dish’s richness and spice.
Side Dishes
Rice is a classic pairing, soaking up every bit of that decadent Creole sauce. Grits provide a southern touch, adding creaminess that complements the fish. For something lighter, roasted or steamed vegetables with a touch of garlic or herbs bring in color and texture without overwhelming the dish.
Creative Ways to Present
Make an eye-catching plate by laying the red snapper on a bed of fluffy white rice, then lavish the creamy Creole sauce on top with chopped parsley scattered around. Serve family-style where everyone can spoon sauce generously or keep it on the side for dipping. For a more elevated touch, place the fish atop savory cheesy grits and garnish with extra celery leaves or microgreens for a pop of freshness and elegance.
Make Ahead and Storage
Storing Leftovers
Store any leftover Red Snapper with Creamy Creole Sauce Recipe in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight, making your next meal even tastier!
Freezing
While the fish is best fresh, you can freeze the Creole sauce separately in a freezer-safe container for up to a month. Reheat gently and pour over freshly cooked snapper or another white fish for a quick dinner fix.
Reheating
Gently reheat leftovers in a skillet over low heat to prevent overcooking the fish. Stir the sauce occasionally to keep its rich, creamy texture intact. Avoid microwaving if possible, as it can cause the fish to dry out and the sauce to separate.
FAQs
Can I use another fish instead of red snapper?
Absolutely! Firm white fish like grouper, halibut, or even cod works wonderfully with the creamy Creole sauce. Just adjust cooking times depending on the thickness of the fillets.
Is this recipe spicy?
The heat level can be adjusted easily by varying the amount of Cajun or Creole seasoning and cayenne pepper. If you prefer mild dishes, reduce or omit the cayenne and use seasoning sparingly.
How do I make this recipe gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce without gluten, and ensure your Creole seasoning does not contain any hidden gluten ingredients.
Can I prepare the sauce ahead of time?
Yes! The creamy Creole sauce can be prepared a day in advance and stored in the refrigerator. Just reheat gently before serving and add the cooked fish when ready to eat.
What if I don’t have heavy cream?
You can substitute with half-and-half or full-fat coconut milk if you need a dairy-free option, but the sauce will be slightly thinner and less rich. Adjust the seasoning accordingly to maintain the flavor balance.
Final Thoughts
This Red Snapper with Creamy Creole Sauce Recipe is truly a shining star for anyone seeking a flavorful seafood dinner with a touch of southern charm. It’s comforting yet elegant, easy enough for a weeknight meal but impressive for guests. I encourage you to try it yourself — once you do, it’s sure to become a beloved staple in your recipe collection!
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: Gluten Free
Description
This Red Snapper with Creamy Creole Sauce is a flavorful Southern seafood dish featuring tender red snapper fillets pan-seared to perfection and topped with a rich, spicy Creole cream sauce made from sautéed vegetables, tomato paste, and spices. Perfect for an elegant yet easy weeknight meal that pairs beautifully with rice, grits, or roasted vegetables.
Ingredients
Fish:
- 4 red snapper fillets (about 6 ounces each, skin on or off)
- 1 tablespoon olive oil
- 1 teaspoon Cajun or Creole seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Creamy Creole Sauce:
- 1 tablespoon butter
- 1 small onion (finely diced)
- 1 small green bell pepper (diced)
- 1 celery stalk (diced)
- 2 garlic cloves (minced)
- 1 tablespoon all-purpose flour
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon Creole seasoning
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Season the Fish: Pat the red snapper fillets dry and season both sides evenly with Cajun or Creole seasoning, salt, and black pepper to enhance the fish’s natural flavor.
- Cook the Snapper: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the snapper fillets skin-side down if the skin is on. Cook for about 3 to 4 minutes per side until the flesh turns opaque and flakes easily with a fork. Remove fillets from the skillet and set aside on a warm plate.
- Prepare the Sauce Base: In the same skillet, melt the butter over medium heat. Add the finely diced onion, green bell pepper, and celery. Sauté for 3 to 4 minutes until the vegetables soften and become fragrant.
- Add Garlic and Flour: Stir in the minced garlic and cook for 30 seconds to release its aroma. Sprinkle the all-purpose flour over the vegetables and stir thoroughly to coat them, which will help thicken the sauce.
- Add Liquids and Seasoning: Slowly whisk in the chicken broth followed by the heavy cream, stirring continuously to create a smooth sauce. Mix in the tomato paste, Creole seasoning, and cayenne pepper if using. Let the sauce simmer gently for 5 to 6 minutes until it thickens, stirring occasionally.
- Finish and Serve: Taste the sauce and adjust seasoning with salt and pepper. Return the cooked snapper fillets to the skillet, spoon the creamy Creole sauce over the top or serve it on the side. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
- Pair this dish with steamed rice, creamy grits, or roasted seasonal vegetables to complete your meal.
- You can substitute red snapper with other firm white fish such as grouper or halibut if unavailable.
- For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
