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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce: A Cozy Seafood Delight

A delectable recipe featuring red snapper and a rich, creamy Creole sauce, perfect for a gourmet dinner experience.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper fresh or fully thawed if frozen
  • 2 tablespoons Olive Oil can substitute with avocado oil
  • to taste Salt
  • to taste Pepper
For the Creamy Sauce
  • 2 tablespoons Butter or vegan butter for dairy-free option
  • 1 cup Onion diced; shallots can work as a substitute
  • 1 cup Bell Pepper diced; other sweet peppers can be used
  • 4 cloves Garlic minced
  • 1 teaspoon Paprika use smoked paprika for extra flavor
  • 1/4 teaspoon Cayenne Pepper adjust to preference
  • 1 tablespoon Creole Seasoning choose a milder blend if desired
  • 1 cup Chicken Broth vegetable broth is a good alternative
  • 2 tablespoons Tomato Paste can substitute with fresh tomatoes
  • 1 cup Heavy Cream alternatives include half-and-half or coconut cream
  • 2 tablespoons Lemon Juice lime juice can also be used
  • 2 tablespoons Fresh Herbs (Thyme, Parsley) dried herbs can substitute, use less

Equipment

  • oven-safe skillet
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Gather your ingredients and equipment.
  2. Season the red snapper fillets with salt, pepper, and Creole seasoning on both sides.
  3. Heat olive oil in a large skillet over medium heat. Sear the red snapper fillets for 3–4 minutes per side until golden-brown.
  4. Melt butter in the same skillet. Add onions and bell peppers, sauté for 5 minutes until soft.
  5. Stir in garlic, paprika, and cayenne pepper. Cook for an additional minute until fragrant.
  6. Pour in chicken broth to deglaze the pan. Simmer for 2-3 minutes.
  7. Add tomato paste, stirring well and simmer for another 2-3 minutes until thickened.
  8. Reduce heat to low and stir in heavy cream. Let it meld for 3-4 minutes until smooth.
  9. Add lemon juice and fresh herbs. Stir to combine.
  10. Return the seared snapper to the skillet, spooning creamy sauce over. Bake for 5-7 minutes.
  11. Remove from oven and garnish with fresh parsley. Serve with jasmine rice or crusty bread.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 12gProtein: 25gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 800IUVitamin C: 50mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2-3 days in the fridge. Can freeze for up to 2 months.

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