Red Snapper Creamy Creole Sauce (Print-Friendly Format)
Flaky red snapper topped with smooth Creole sauce, packed with herbs, peppers, and a hint of spice.
# Required Ingredients:
→ Red Snapper
01 -
4 red snapper fillets
02 -
2 tablespoons olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
→ Creamy Creole Sauce
07 -
2 tablespoons butter
08 -
1 small onion, finely chopped
09 -
2 cloves garlic, minced
10 -
120 millilitres bell pepper, finely chopped
11 -
120 millilitres celery, finely chopped
12 -
240 millilitres heavy cream
13 -
120 millilitres chicken broth
14 -
1 tablespoon Creole seasoning
15 -
1 teaspoon paprika
16 -
0.5 teaspoon cayenne pepper
17 -
Salt, to taste
18 -
Black pepper, to taste
19 -
2 tablespoons fresh parsley, chopped, for garnish
# How to Make It:
01 -
Pat dry the red snapper fillets. Season both sides evenly with salt, black pepper, paprika, and garlic powder.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the seasoned snapper fillets and cook for 3–4 minutes per side, until the flesh is opaque and flakes easily. Remove fillets from the skillet and keep warm.
03 -
In the same skillet, melt the butter over medium heat. Add the chopped onion, minced garlic, bell pepper, and celery. Sauté for approximately 5 minutes until softened and fragrant.
04 -
Incorporate heavy cream, chicken broth, Creole seasoning, paprika, and cayenne pepper into the skillet. Stir thoroughly and bring to a gentle simmer. Let the sauce reduce for 5–7 minutes until slightly thickened, seasoning with salt and black pepper as needed.
05 -
Return the cooked snapper fillets to the skillet, coating them with the Creole sauce. Sprinkle with chopped parsley and serve immediately while hot.
# Additional Information:
01 -
For a milder sauce, reduce the amount of cayenne pepper or omit entirely to suit your preference.
02 -
Ensure fish is not overcooked; remove from heat as soon as it flakes easily with a fork.