Description
Red Snapper with Creamy Creole Sauce is a flavorful seafood dish featuring tender, pan-seared red snapper topped with a rich, slightly spicy Creole-inspired cream sauce. Perfect for a restaurant-quality dinner at home.
Ingredients
Scale
- 4 red snapper fillets (about 6 oz each)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tbsp Cajun or Creole seasoning
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1/2 cup bell pepper, diced
- 2 cloves garlic, minced
- 1/2 cup chicken or seafood stock
- 1/2 cup heavy cream
- 1/4 cup diced tomatoes (canned or fresh)
- 1 tsp hot sauce (optional)
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Pat the red snapper fillets dry and season with salt, pepper, and Creole seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear the fillets for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, melt butter and sauté onion, bell pepper, and garlic until softened, about 3-4 minutes.
- Stir in the stock, diced tomatoes, and hot sauce if using. Simmer for 3-4 minutes.
- Reduce heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes until thickened slightly.
- Return the snapper fillets to the skillet, spooning the sauce over the top. Cook for another minute to heat through.
- Garnish with parsley and serve with lemon wedges.
Notes
- Adjust the spice level by adding more or less Creole seasoning or hot sauce.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
- You can use other firm white fish such as grouper or halibut in place of red snapper.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
Keywords: red snapper recipe, creole seafood, creamy creole sauce, pan-seared fish