If you are craving a dish that bursts with vibrant flavors and creamy goodness, you absolutely must try this Red Snapper With Creamy Creole Sauce Recipe. It’s a perfect blend of flaky, tender red snapper fillets simmered lovingly in a rich, velvety Creole sauce that’s packed with the sweet crunch of bell peppers and the soul of classic Southern spices. Every bite feels like a warm hug, making this recipe a true crowd-pleaser whether it’s for a cozy weeknight dinner or an impressive dish to wow your friends. Trust me, once you make this recipe, it will quickly become one of your go-to favorites!
Ingredients You’ll Need
This Red Snapper With Creamy Creole Sauce Recipe comes together with simple, wholesome ingredients that each bring something special to the table. From the fresh red snapper to the aromatic trio of bell pepper, celery, and onion, and the bold kick from Creole seasoning, every component plays a vital role in delivering layers of flavor and perfect texture.
- 2 (6-ounce) Red Snapper Fillets, skin on or off: Choose fresh snapper for the best flavor and firmness.
- 1 tablespoon Olive Oil: Essential for searing the fish to a golden crisp without sticking.
- 0.5 cup Onion, chopped: Adds a sweet, savory base that softens beautifully in the sauce.
- 0.5 cup Green Bell Pepper, chopped: Gives a bright, slightly tangy crunch that contrasts the creamy sauce.
- 0.5 cup Celery, chopped: Brings subtle earthiness and a mild bitterness to balance the dish.
- 2 cloves Garlic, minced: Infuses a warm aromatic note that complements the Creole spices perfectly.
- 0.25 cup All-purpose Flour: The key to thickening the sauce into a luscious, creamy coating.
- 1.5 cups Chicken Broth: Adds depth and a savory backdrop for the sauce.
- 0.5 cup Heavy Cream: Creates the rich, indulgent texture that makes the sauce unforgettable.
- 0.25 cup Parsley, chopped, fresh: A fresh herbal pop that brightens the whole dish.
- 1 tablespoon Creole Seasoning, or to taste: The heart of the dish with its smoky, spicy, and slightly sweet flavors.
- 1 teaspoon Worcestershire Sauce: Adds umami complexity and a slight tang.
- 0.5 teaspoon Cayenne Pepper, optional: For those who love a little extra heat in their meal.
- Salt, to taste: Enhances all the natural flavors harmoniously.
- Black Pepper, to taste: Adds a bit of spice and balance.
- 2 tablespoons Butter, optional: To enrich the sauce and lend a silky finish.
- Cooked Rice, for serving: Perfect for soaking up the creamy Creole sauce and completing the meal.
How to Make Red Snapper With Creamy Creole Sauce Recipe
Step 1: Sear the Red Snapper
Start by heating olive oil in a skillet over medium-high heat, a crucial step to get a crisp golden crust on your snapper. Season your fillets generously with salt and pepper to bring out their natural taste. Sear each fillet for 4-5 minutes per side until they develop a beautiful golden brown surface. This not only locks in moisture but also builds flavor for the entire dish. Once seared, set the snapper aside gently so it stays tender.
Step 2: Sauté the Vegetables
Using the same skillet (saving all those delicious browned bits!), add the chopped onion, green bell pepper, and celery. Sauté these until they are softened, about 3-4 minutes. This trio, often called the “holy trinity” in Creole cooking, forms the savory flavor foundation. Following that, toss in the minced garlic and cook for an additional minute to release its fragrant aroma without burning.
Step 3: Build the Creamy Sauce
Sprinkle in the all-purpose flour and stir constantly to avoid lumps; this step will thicken your sauce and give it the perfect consistency. Gradually pour in the chicken broth while stirring to create a smooth mixture. Allow the sauce to come to a gentle simmer — this brings the flavors together and starts the thickening process.
Step 4: Enrich and Season
Pour in the heavy cream and add the fresh chopped parsley, Creole seasoning, Worcestershire sauce, and cayenne pepper if you want some heat. Stir everything well and let the sauce simmer for 5-7 minutes until it thickens to a luxuriously creamy texture that clings beautifully to the fish.
Step 5: Combine and Warm Through
Return the seared red snapper to the skillet, nestling it into the sauce. Spoon the creamy Creole sauce generously over each fillet and let it warm gently for 2-3 minutes. This final meld ensures every bite has that perfect blend of tender fish and rich sauce.
Step 6: Serve and Enjoy
Plate your red snapper over a bed of fluffy cooked rice to soak up all that creamy, spicy goodness. Garnish with a sprinkle of fresh parsley for a fresh, vibrant touch before serving.
How to Serve Red Snapper With Creamy Creole Sauce Recipe
Garnishes
A sprinkle of fresh parsley adds a lovely pop of green and a mild brightness that contrasts beautifully with the warmth of the Creole sauce. For a bit of extra zest, a thin lemon wedge on the side brightens the palate and complements the fish perfectly.
Side Dishes
While cooked rice is the classic and perfect choice to soak up this creamy sauce, consider serving with buttery garlic green beans or a crisp mixed green salad. These provide refreshing balance and a welcome crunch alongside the soft textures of the fish and sauce.
Creative Ways to Present
For a stunning presentation, serve the fish fillets atop individual shallow bowls filled with the cooked rice, then drizzle the creamy Creole sauce generously over the top. Alternatively, garnish plates with edible flowers or microgreens to elevate the look for a dinner party or special occasion.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftovers of Red Snapper With Creamy Creole Sauce Recipe should be stored in an airtight container and refrigerated promptly. It will keep well for up to 2 days, allowing you to relish those delicious flavors again without any fuss.
Freezing
Although fresh fish dishes are best enjoyed immediately, you can freeze the cooked sauce separately in a freezer-safe container for up to 1 month. When ready to use, thaw overnight in the refrigerator, then combine with freshly cooked snapper or another protein of your choice.
Reheating
To reheat leftovers, gently warm the fish and sauce in a skillet over low heat to prevent drying out the fish. Stir the sauce occasionally for even heating. Avoid microwaving directly to keep the texture intact and creamy.
FAQs
Can I use other types of fish in this recipe?
Absolutely! While red snapper is ideal for its flavor and texture, you can substitute with other firm white fish like cod, grouper, or halibut. Just adjust cooking times accordingly to avoid overcooking.
Is the sauce very spicy? Can I adjust it?
The spice level depends on your preference. The Creole seasoning adds a nice kick, and cayenne is optional. You can reduce or omit cayenne pepper to keep it milder or add extra if you like more heat.
What does Creole seasoning typically contain?
Creole seasoning is a vibrant mix of spices usually including paprika, garlic powder, onion powder, black pepper, cayenne, oregano, and thyme. It brings that signature smoky and slightly spicy flavor to dishes.
Can I make this dish dairy-free?
Yes! Substitute the heavy cream with coconut milk or an unsweetened plant-based cream alternative. You can also omit the butter or replace it with a dairy-free margarine to keep the sauce creamy and delicious.
What’s the best rice to serve with the Red Snapper With Creamy Creole Sauce Recipe?
Steamed white rice or jasmine rice works wonderfully because it absorbs the sauce beautifully without competing with the flavors. For a twist, try brown rice or even quinoa for a nuttier texture and added nutrition.
Final Thoughts
There is something truly special about the harmony of flavors in this Red Snapper With Creamy Creole Sauce Recipe that makes it such a joy to cook and even more of a joy to eat. It’s a dish that showcases the beauty of simple ingredients transformed into an elegant, comforting meal full of personality and punch. So next time you want to impress yourself or your loved ones, dive into this recipe — your taste buds will thank you!
Print
Red Snapper With Creamy Creole Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Description
This Red Snapper with Creamy Creole Sauce is a delicious and elegant dish featuring tender snapper fillets seared to perfection and smothered in a luscious, flavorful Creole-inspired sauce. Served over a bed of fluffy cooked rice, it combines aromatic vegetables, a touch of heat, and rich creaminess for a truly satisfying meal perfect for any occasion.
Ingredients
Fish
- 2 (6-ounce) Red Snapper Fillets, skin on or off
- 1 tablespoon Olive Oil
- Salt, to taste
- Black Pepper, to taste
Sauce
- 0.5 cup Onion, chopped
- 0.5 cup Green Bell Pepper, chopped
- 0.5 cup Celery, chopped
- 2 cloves Garlic, minced
- 0.25 cup All-purpose Flour
- 1.5 cups Chicken Broth
- 0.5 cup Heavy Cream
- 0.25 cup Parsley, chopped, fresh
- 1 tablespoon Creole Seasoning, or to taste
- 1 teaspoon Worcestershire Sauce
- 0.5 teaspoon Cayenne Pepper, optional
- 2 tablespoons Butter, optional
Serving
- Cooked Rice, for serving
Instructions
- Prepare and Sear Snapper: Heat olive oil in a skillet over medium-high heat. Season the red snapper fillets with salt and black pepper on both sides. Place the fillets in the hot pan and sear for 4-5 minutes per side until they develop a golden brown crust. Remove the fillets from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped onion, green bell pepper, and celery. Sauté for 3-4 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1 minute to release its aroma.
- Create Roux and Add Broth: Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking the flour for about a minute to remove the raw taste. Gradually pour in the chicken broth while stirring continuously to prevent lumps, creating a smooth sauce base. Bring this mixture to a gentle simmer.
- Add Cream and Seasonings: Stir in the heavy cream, chopped parsley, Creole seasoning, Worcestershire sauce, and cayenne pepper if you like some heat. Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it thickens to a creamy consistency.
- Finish with Fish: Return the seared snapper fillets to the skillet. Spoon the creamy Creole sauce over the fish and let it warm through for 2-3 minutes, ensuring the snapper is fully coated and heated without overcooking.
- Serve: Plate the red snapper over cooked rice. Garnish with additional fresh parsley if desired, and serve immediately for a comforting and flavorful meal.
Notes
- For a richer sauce, stir in the optional butter at the end to add extra silkiness.
- If you prefer a spicier dish, increase cayenne pepper according to taste or add a dash of hot sauce.
- Red snapper fillets can be substituted with other firm white fish such as grouper or halibut.
- Using skin-on fillets helps keep the fish moist during cooking, but skinless works equally well.
- Serve with steamed vegetables or a side salad to make a complete meal.
