Red Snapper with Creamy Creole Sauce Recipe

If you’re craving a restaurant-quality meal that’s easy enough for a weeknight yet special enough for guests, you have to try this Red Snapper with Creamy Creole Sauce. Tender, flaky red snapper gets pan-seared to perfection and blanketed in a luxuriously spicy sauce brimming with Creole flavors. Each bite is bright, rich, and just a little bit daring—this dish brings the soul of Louisiana right to your table but comes together in barely more than half an hour.

Red Snapper with Creamy Creole Sauce Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Red Snapper with Creamy Creole Sauce lies in how each ingredient brings something unique. From the fresh fillets to the blend of spices, every item adds color, heat, or creaminess, creating a dish that’s both simple to make and full of personality.

  • Red snapper fillets: Choose fillets that are fresh and firm for the sweetest, most delicate flavor.
  • Olive oil: Gives the fish a gorgeous golden sear without overpowering its natural taste.
  • Salt and pepper: Let the flavor of the fish and Creole sauce really shine with just enough seasoning to enhance everything.
  • Paprika: Adds a smoky undertone and a pop of color to the red snapper’s surface.
  • Garlic powder: Infuses savory depth into each bite
  • Unsalted butter: The building block for the luscious, aromatic sauce.
  • Onion (finely chopped): Brings natural sweetness and body to the sauce.
  • Bell pepper (finely chopped): For a classic Creole flavor and a beautiful splash of color.
  • Garlic (minced): Adds that unmistakable punch of flavor that makes the sauce truly irresistible.
  • Creole seasoning: The heart of the sauce, delivering heat and herby brightness to every spoonful.
  • Cayenne pepper (optional): Turn up the heat a notch for those who love their sauce with an extra kick.
  • Heavy cream: The secret to the sauce’s silkiness and rich body.
  • Chicken broth: Rounds out the sauce and helps marry all the flavors together.
  • Diced tomatoes (optional): Want texture and popping color? These do the trick beautifully.
  • Fresh parsley (chopped): A bright, fresh garnish to finish everything off with style.

How to Make Red Snapper with Creamy Creole Sauce

Step 1: Prep the Snapper

Start by patting the red snapper fillets dry with paper towels. This is key to getting that beautiful golden sear. Generously season both sides of each fillet with salt, pepper, paprika, and garlic powder. You’ll see the color pop instantly—and the aroma alone hints at the bold flavors to come.

Step 2: Sear the Red Snapper

In a large skillet, heat the olive oil over medium-high heat. Once shimmering, carefully add the seasoned fillets. Let them cook undisturbed for 3 to 4 minutes per side, or until the snapper is golden and flakes effortlessly with a fork. When done, transfer them to a plate and keep them warm. You’ll build the sauce right in that same flavor-packed pan.

Step 3: Sauté the Aromatics

Lower the heat to medium, then add the butter straight into the same skillet. As it melts, toss in the finely chopped onion and bell pepper. Sauté for 4 to 5 minutes, stirring occasionally, until they soften and their sweetness emerges—this step sets the base for your creamy Creole sauce.

Step 4: Build the Creole Sauce

Add the minced garlic, Creole seasoning, and, if you like it spicy, a pinch of cayenne pepper. Cook for just a minute until everything is fragrant. Next, pour in the chicken broth and (if you want extra richness) the diced tomatoes. Let this simmer for 2 to 3 minutes so all the flavors meld together and the sauce begins to come to life.

Step 5: Add the Cream and Thicken

Stir in the heavy cream and let the sauce simmer gently for about 5 minutes. You want it to become slightly thickened and silky—watch as it transforms into the most dreamy Creole sauce. Don’t rush this part; the magic is in the slow melding of flavors.

Step 6: Finish & Serve

Return your beautifully seared red snapper fillets to the skillet, nestling them into the sauce. Spoon the sauce generously over the top, letting the fish warm through for a minute or two. Sprinkle with fresh chopped parsley, and your Red Snapper with Creamy Creole Sauce is ready to serve—saucy, aromatic, and utterly irresistible.

How to Serve Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce Recipe - Recipe Image

Garnishes

Finish your Red Snapper with Creamy Creole Sauce with a playful shower of chopped parsley for vibrant color and fresh contrast. A little extra pinch of Creole seasoning on top can thrill heat lovers, and for a festive touch, try a twist of lemon or even thinly sliced scallions for crunch.

Side Dishes

This dish is calling out for something to soak up the exceptional sauce. Fluffy white rice or buttery mashed potatoes are classic partners. Crusty French bread is perfect for savoring every drop. For a lighter plate, pair it with steamed asparagus, sautéed spinach, or even a fresh side salad with a zingy vinaigrette.

Creative Ways to Present

When you want to wow your table, serve the Red Snapper with Creamy Creole Sauce in shallow bowls over a bed of rice, spooning plenty of sauce on top. For a party, try presenting it family-style on a big platter, garnished with lemon wedges and fresh herbs. For individual elegance, use wide plates and drizzle the sauce in dramatic swoops, then nestle the snapper filet right in the center. Don’t forget extra sauce on the side—everyone will want seconds.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, don’t worry! Let the Red Snapper with Creamy Creole Sauce cool to room temperature, then transfer everything into airtight containers. Store in the fridge for up to 2 days—the flavors will deepen and get even more complex.

Freezing

While you technically can freeze this dish, the creamy sauce may separate a bit upon thawing. If you do freeze, wrap the fish and sauce very well and use within a month. Thaw slowly in the fridge before reheating to help the sauce stay smooth.

Reheating

For best results, gently reheat the Red Snapper with Creamy Creole Sauce on the stovetop over low heat. Stir the sauce well and add a splash of cream or broth if you notice any separation. Avoid microwaving for too long to keep the fish tender and not overcooked.

FAQs

Can I use frozen red snapper fillets?

Absolutely! Just make sure the fillets are fully thawed and patted dry before seasoning and cooking. This ensures you still get that perfect golden sear and the right texture for your Red Snapper with Creamy Creole Sauce.

What if I don’t have Creole seasoning?

If you don’t have Creole seasoning on hand, you can quickly make your own blend with paprika, garlic powder, onion powder, dried oregano, dried thyme, salt, pepper, and a pinch of cayenne. Adjust the levels to your preferred heat and flavor.

Can I swap the heavy cream for something lighter?

You can use half-and-half for a lighter version, though the sauce will be less rich. For a dairy-free option, coconut cream offers a lovely substitute, bringing its own subtle flavor twist to the Creole sauce.

Is this recipe very spicy?

The base recipe for Red Snapper with Creamy Creole Sauce is gently spiced; the cayenne is optional if you want more heat. Control the spice by adding less or omitting the cayenne pepper, and taste as you go!

Does this recipe work with other fish?

Yes! While the flaky sweetness of red snapper truly shines, you can easily adapt this recipe for catfish, tilapia, grouper, or even salmon. Just adjust cooking times for thicker or thinner fillets as needed.

Final Thoughts

There’s something undeniably special about bringing bold, warming flavors to your kitchen, and this Red Snapper with Creamy Creole Sauce is the perfect way to do it. It truly feels like a celebration on a plate. Give it a try and treat yourself—and anyone lucky enough to join your table—to a new favorite dinner!

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Red Snapper with Creamy Creole Sauce Recipe

Red Snapper with Creamy Creole Sauce Recipe

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4.5 from 99 reviews

Red Snapper with Creamy Creole Sauce is an elegant yet easy dinner that combines perfectly pan-seared, mild red snapper fillets with a rich, spicy Creole-inspired cream sauce. The dish is packed with flavor, thanks to warming spices, sweet vegetables, and a luxurious texture—ideal for impressing guests or treating yourself to a taste of Louisiana at home.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

For the Red Snapper:

  • 4 red snapper fillets
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder

For the Creamy Creole Sauce:

  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 1 small bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup diced tomatoes (optional, for added texture and flavor)
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Red Snapper: Pat the red snapper fillets dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder, ensuring an even coating.
  2. Cook the Red Snapper: In a large skillet, heat the olive oil over medium-high heat. Add the seasoned fillets and cook for 3-4 minutes on each side, or until golden brown and the fish flakes easily with a fork. Remove the snapper from the skillet and set aside on a plate.
  3. Make the Creamy Creole Sauce: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped onion and bell pepper. Cook, stirring frequently, for 4-5 minutes until the vegetables are softened. Stir in minced garlic, Creole seasoning, and cayenne pepper if using; cook for about 1 minute until fragrant. Pour in the chicken broth and diced tomatoes (if using). Simmer for 2-3 minutes to meld the flavors. Stir in the heavy cream and continue to simmer for 5 minutes, allowing the sauce to thicken slightly.
  4. Combine and Serve: Return the cooked red snapper fillets to the skillet, spooning the sauce over the fillets. Let the fish warm through for 1-2 minutes. Finish by garnishing with fresh parsley and serve immediately, paired with your favorite side.

Notes

  • This dish is perfect for a weeknight meal or special occasion, with prep and cook times under 40 minutes.
  • If you like more heat, feel free to increase the cayenne or add a splash of hot sauce.
  • Red snapper can be substituted with similar white fish like grouper, tilapia, or cod.
  • For a full meal, serve with rice, mashed potatoes, or crusty bread to soak up the decadent sauce.
  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Creole
  • Diet: Halal

Nutrition

  • Serving Size: 1 fillet with sauce
  • Calories: 320 kcal
  • Sugar: 4g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 85mg

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