Indulge in a classic Creole-inspired dish that perfectly blends the delicate flavors of fresh red snapper with a rich, creamy sauce bursting with bold spices. This recipe is an ideal choice for seafood lovers who enjoy a touch of Southern charm on their plates. The tender, flaky fish harmonizes beautifully with the smooth, slightly spicy Creole sauce, offering a restaurant-quality meal that’s simple to prepare at home. Whether you’re hosting guests or treating yourself to something special, this dish is guaranteed to leave an impression. Let’s dive into the recipe and recreate this flavorful masterpiece!
Ingredients
For the Red Snapper Fillets:
- 2 red snapper fillets
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 teaspoon Creole seasoning
- 1 teaspoon smoked paprika
For the Creamy Creole Sauce:
- ½ cup heavy cream
- ⅓ cup chicken or seafood broth
- 1 tablespoon tomato paste
- ¼ cup diced onions
- ¼ cup diced bell peppers
- ¼ cup diced tomatoes (optional)
- 2 tablespoons chopped fresh parsley
- Pinch of cayenne pepper (optional)
Preparation
Step 1: Prepare the Red Snapper
Rinse the red snapper fillets under cold running water and pat them dry with a paper towel. Season both sides of the fish with salt, pepper, Creole seasoning, and smoked paprika. This seasoning blend gives the fish its signature Creole flavor.
Step 2: Sear the Snapper
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the oil is hot but not smoking, carefully place the seasoned fillets into the pan. Sear each side for about 3 minutes, allowing the fish to develop a golden crust.
Once seared, transfer the fillets to a baking dish and place them in a preheated oven at 350°F (175°C). Bake for 12-15 minutes, or until the fish reaches an internal temperature of 130°F (54°C) and flakes easily with a fork.
Step 3: Sauté the Vegetables
Using the same pan, lower the heat to medium and melt 1 tablespoon of butter. Add the diced onions and bell peppers, stirring occasionally, and sauté for about 5 minutes until softened. If you prefer a slightly heartier sauce, add the optional diced tomatoes during this step.
Step 4: Create the Sauce Base
Once the vegetables are softened, stir in 1 tablespoon of tomato paste, ensuring it evenly coats the vegetables. Slowly pour in the heavy cream, stirring constantly to create a smooth, creamy consistency. Gradually add chicken or seafood broth to thin the sauce if needed, keeping the consistency thick but pourable.
Step 5: Add the Finishing Touches
Season the sauce with a pinch of cayenne pepper for a spicy kick, or adjust the heat level to your preference. Add additional Creole seasoning to taste. Allow the sauce to simmer on low heat for another 5 minutes, letting the flavors meld together beautifully.
Step 6: Serve the Dish
Remove the red snapper from the oven and transfer the fillets to serving plates. Generously spoon the creamy Creole sauce over the fish, ensuring it’s evenly coated. Sprinkle freshly chopped parsley over the top for a bright, fresh garnish.
Cooking Notes
- Fish Selection: Red snapper is the star of this dish, but other firm white fish like grouper, halibut, or cod can also be used as substitutes.
- Sauce Consistency: If the sauce becomes too thick, add small amounts of broth to adjust the texture. For a richer flavor, use seafood broth.
- Spice Control: Reduce or omit the cayenne pepper if you prefer a milder dish. Alternatively, increase it for more heat.
- Temperature Tip: Always use a meat thermometer to ensure the fish is cooked to the proper internal temperature for safety and best texture.
Serving Suggestions
- Dirty Rice: Pair the dish with traditional dirty rice to complete the Creole experience.
- Roasted Vegetables: Oven-roasted asparagus, zucchini, or sweet potatoes make excellent side dishes.
- Crusty Bread: Serve with warm, crusty French bread to soak up the creamy sauce.
- Fresh Salad: A crisp garden salad with a light vinaigrette balances the richness of the dish.
Tips
- Searing Perfection: Ensure your pan is preheated before adding the fish. A hot pan prevents sticking and creates a golden crust.
- Prep Ahead: Dice and prepare all vegetables beforehand to streamline the cooking process.
- Herb Alternatives: If parsley isn’t available, fresh cilantro or dill can be used for garnishing.
- Customize the Sauce: Experiment with additional ingredients like garlic or celery for a more robust sauce.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving):
- Calories: 450
- Protein: 35g
- Sodium: 750mg
Nutritional values are estimates and may vary depending on specific ingredients and portion sizes.
FAQs
1. Can I prepare this recipe ahead of time?
Yes! You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat it gently on the stovetop before serving.
2. What type of broth works best for the sauce?
Seafood broth is recommended for its complementary flavor, but chicken broth is a suitable alternative.
3. Is this dish very spicy?
Not necessarily. The level of spice depends on how much cayenne pepper and Creole seasoning you use. Adjust to your preference!
4. How do I store leftovers?
Store leftover fish and sauce in an airtight container in the refrigerator for up to 2 days. Reheat the fish gently in the oven or on the stovetop to avoid drying it out.
5. Can I use frozen red snapper?
Yes, but ensure the fish is fully thawed and patted dry before seasoning and cooking.
Conclusion
Red Snapper with Creamy Creole Sauce is a vibrant, flavorful dish that combines the freshness of the sea with the bold spices of Creole cuisine. Its creamy, zesty sauce perfectly complements the tender, flaky fish, making it a standout meal for any occasion. With simple steps and accessible ingredients, this recipe brings a taste of Louisiana right to your dining table. Serve it with your favorite sides, and enjoy the delightful combination of textures and flavors. Whether you’re new to Creole cooking or a seasoned fan, this dish is sure to become a regular on your menu!
Print
Red Snapper with Creamy Creole Sauce
- Total Time: 35 minutes
Ingredients
Ingredients
For the Red Snapper Fillets:
- 2 red snapper fillets
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper, to taste
- 1 teaspoon Creole seasoning
- 1 teaspoon smoked paprika
For the Creamy Creole Sauce:
- ½ cup heavy cream
- ⅓ cup chicken or seafood broth
- 1 tablespoon tomato paste
- ¼ cup diced onions
- ¼ cup diced bell peppers
- ¼ cup diced tomatoes (optional)
- 2 tablespoons chopped fresh parsley
- Pinch of cayenne pepper (optional)
Instructions
Preparation
Step 1: Prepare the Red Snapper
Rinse the red snapper fillets under cold running water and pat them dry with a paper towel. Season both sides of the fish with salt, pepper, Creole seasoning, and smoked paprika. This seasoning blend gives the fish its signature Creole flavor.
Step 2: Sear the Snapper
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Once the oil is hot but not smoking, carefully place the seasoned fillets into the pan. Sear each side for about 3 minutes, allowing the fish to develop a golden crust.
Once seared, transfer the fillets to a baking dish and place them in a preheated oven at 350°F (175°C). Bake for 12-15 minutes, or until the fish reaches an internal temperature of 130°F (54°C) and flakes easily with a fork.
Step 3: Sauté the Vegetables
Using the same pan, lower the heat to medium and melt 1 tablespoon of butter. Add the diced onions and bell peppers, stirring occasionally, and sauté for about 5 minutes until softened. If you prefer a slightly heartier sauce, add the optional diced tomatoes during this step.
Step 4: Create the Sauce Base
Once the vegetables are softened, stir in 1 tablespoon of tomato paste, ensuring it evenly coats the vegetables. Slowly pour in the heavy cream, stirring constantly to create a smooth, creamy consistency. Gradually add chicken or seafood broth to thin the sauce if needed, keeping the consistency thick but pourable.
Step 5: Add the Finishing Touches
Season the sauce with a pinch of cayenne pepper for a spicy kick, or adjust the heat level to your preference. Add additional Creole seasoning to taste. Allow the sauce to simmer on low heat for another 5 minutes, letting the flavors meld together beautifully.
Step 6: Serve the Dish
Remove the red snapper from the oven and transfer the fillets to serving plates. Generously spoon the creamy Creole sauce over the fish, ensuring it’s evenly coated. Sprinkle freshly chopped parsley over the top for a bright, fresh garnish.
Notes
Cooking Notes
- Fish Selection: Red snapper is the star of this dish, but other firm white fish like grouper, halibut, or cod can also be used as substitutes.
- Sauce Consistency: If the sauce becomes too thick, add small amounts of broth to adjust the texture. For a richer flavor, use seafood broth.
- Spice Control: Reduce or omit the cayenne pepper if you prefer a milder dish. Alternatively, increase it for more heat.
- Temperature Tip: Always use a meat thermometer to ensure the fish is cooked to the proper internal temperature for safety and best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450
- Sodium: 750mg
- Protein: 35g