Red Snapper Creamy Creole Sauce

This red snapper with a creamy Creole sauce became a fast family favorite after I cooked it for a special Sunday dinner. The rich sauce wraps every flaky bite of fish in Southern comfort and the recipe always brings a little celebration to the table.

This dish first brought my family together during a rainy weekend I can still hear everyone scraping their plates for every last spoonful of sauce

Ingredients

• Red snapper fillets: give you sweet tender fish with a mild flavor that holds up to the spicy sauce Look for bright clear eyes and firm flesh at the seafood counter
• Olive oil: keeps the fish from sticking and adds richness Choose extra virgin for the best flavor
• Paprika and garlic powder: coat the fish in a smoky savory crust Always check your spices for freshness for big flavor
• Salt and pepper: build the base flavor on both fish and sauce Freshly ground black pepper gives more punch
• Butter: gives the sauce its classic silky background Use unsalted for easier seasoning
• Onion finely chopped: brings sweetness and depth Look for heavy firm onions without soft spots
• Garlic and bell pepper: add punch and color Choose bell peppers that are glossy and firm
• Celery: offers a subtle crunch and freshness Avoid stalks with wilting or browning
• Heavy cream: creates creaminess and body Choose the freshest cream you can find
• Chicken broth: balances richness with a savory edge Opt for low sodium to control salt
• Creole seasoning: brings all the Cajun spices Check the label for good paprika and herbs
• Cayenne pepper: gives the sauce its gentle heat Adjust for your spice preference
• Fresh parsley: adds a clean finishing note Bright green and perky leaves are best for garnish

Step-by-Step Instructions

Season the Snapper:

Start by sprinkling your red snapper fillets with salt pepper paprika and garlic powder Give each fillet an even coat this helps build flavor before the fish even hits the pan

Sear the Fish:

Heat olive oil in a large skillet over medium-high until shimmering Add your seasoned fillets and let them cook undisturbed for three to four minutes per side You want the fish to turn opaque and flake easily with a fork Once cooked gently remove the fillets and set them aside Try not to crowd the pan so each piece gets a good sear

Sauté the Vegetables:

In the same skillet drop in the butter and let it melt over medium heat Add the chopped onion bell pepper celery and garlic Stir frequently and cook for about five minutes until the vegetables are soft and fragrant This time develops the base of your Creole sauce

Build the Sauce:

Pour in the heavy cream and chicken broth Scrape up any browned bits from the pan Now add Creole seasoning paprika and cayenne pepper Allow everything to come to a gentle simmer Let it cook for five to seven minutes so the sauce thickens Stir often and taste for salt and pepper to get the balance just right

Finish and Serve:

Add your cooked snapper fillets back to the skillet Spoon the luscious sauce over each piece Let them warm together for another minute Scatter fresh parsley over the top to finish Serve right away while the sauce is at its creamiest

Save

The Creole seasoning is what keeps me coming back It ties the whole dish together and always takes me back to my first New Orleans trip When I served this to friends last summer everyone wanted the name of the secret ingredient but it is really the balance of every fresh piece that makes it special

Storage Tips

Leftovers should be cooled and stored in a covered container in the refrigerator Eat within two days for the best fish texture Gently reheat over low heat to avoid drying out the snapper The sauce may thicken after chilling but a splash of broth or cream can bring it back

Ingredient Substitutions

If you cannot find red snapper try tilapia cod or another firm white fish For even more Cajun flavor swap out regular paprika for smoked or add a pinch of thyme Use vegetable broth if you want to keep it pescatarian The cream is hard to substitute for true richness but full fat coconut milk can work in a pinch

Serving Suggestions

Pile the snapper and sauce over fluffy white rice or make a dramatic plate with creamy grits A side of garlicky green beans or quick sautéed okra pairs perfectly too I also love toasting slices of baguette to soak up the extra sauce

Frequently Asked Questions About Recipes

→ What type of fish works best for this dish?

Red snapper is ideal for its firm texture and mild flavor, but grouper or cod can also be used as substitutes.

→ Can the creamy Creole sauce be made in advance?

Yes, the sauce can be cooled and refrigerated for up to two days. Gently reheat before serving for best results.

→ How spicy is the Creole sauce?

The sauce offers mild heat from cayenne pepper. Adjust the amount to suit your own taste preferences.

→ What to serve with red snapper and Creole sauce?

It pairs well with steamed rice, sautéed greens, or crusty bread to soak up the sauce.

→ How can I prevent the snapper from overcooking?

Cook just until the fish flakes easily with a fork and appears opaque. Avoid overcooking for best texture.