Description
A flavorful and creamy Red Snapper recipe featuring a rich Creole sauce made with spices, vegetables, cream, and chicken broth. This dish combines perfectly seared red snapper fillets with a smooth, slightly spicy, and aromatic sauce, finished with fresh parsley for an elegant and satisfying meal.
Ingredients
Scale
Fish
- 4 red snapper fillets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
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)
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the Fish: Pat the red snapper fillets dry using paper towels to remove excess moisture. Season both sides evenly with salt, pepper, paprika, and garlic powder, ensuring a thorough coating for optimal flavor.
- Sear the Fillets: Heat olive oil in a large skillet over medium-high heat. Place the seasoned fillets in the skillet and cook for 3 to 4 minutes on each side until the fish is golden brown and flakes easily with a fork. Remove the snapper from the skillet and set aside on a plate.
- Prepare the Creole Sauce: Lower the heat on the skillet to medium and add the butter. Once melted, add the chopped onion and bell pepper, stirring frequently and cooking for 4 to 5 minutes until softened. Add the minced garlic, Creole seasoning, and optional cayenne pepper, cooking for about 1 minute until aromatic. Pour in the chicken broth and diced tomatoes (if using), letting the mixture simmer for 2 to 3 minutes to blend flavors. Stir in the heavy cream and continue simmering for 5 minutes, allowing the sauce to thicken slightly.
- Combine and Finish: Return the cooked red snapper fillets to the skillet and spoon the creamy sauce over them. Allow the fish to warm through in the sauce for 1 to 2 minutes. Garnish with chopped fresh parsley and serve immediately alongside your preferred side dishes.
Notes
- Optional diced tomatoes add texture and a subtle flavor boost to the sauce.
- Cayenne pepper can be adjusted or omitted depending on your preferred spice level.
- Ensure the snapper fillets are patted dry before seasoning for better searing and crisper crust.
- Serve with steamed rice, crusty bread, or roasted vegetables to complement the creamy Creole sauce.
