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
Scale
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.
