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Red Snapper with Creole Sauce Recipe

Red Snapper with Creole Sauce Recipe
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★★★★★

5 from 20 reviews

This Red Snapper with Creole Sauce recipe features perfectly seared and oven-baked red snapper fillets topped with a rich, creamy Creole sauce made from sautéed bell peppers, onions, tomatoes, and a blend of robust seasonings. The dish offers a delightful balance of smoky, spicy, and savory flavors, ideal for seafood lovers seeking a taste of Southern-style Cajun cooking.

Ingredients

Scale

Fish Ingredients

  • 2 fresh Red Snapper fillets
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt to taste
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Creole seasoning blend
  • 1 teaspoon smoked paprika

Creole Sauce

  • ½ cup heavy cream
  • ⅓ cup chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley, finely chopped
  • ¼ cup bell peppers, chopped
  • ¼ cup onions, diced
  • ¼ cup ripe tomatoes, diced (optional)
  • A pinch of cayenne pepper
  • 1 teaspoon Creole seasoning

Instructions

  1. Prepare the Fish: Combine all the seasonings—salt, black pepper, Creole seasoning blend, and smoked paprika—in a small bowl. Thoroughly rinse the red snapper fillets under cold water and pat them dry with paper towels. Season both sides of the fish evenly with the prepared spice mixture to ensure a flavorful crust.
  2. Sear the Fish: Heat the olive oil in a sauté pan over medium-high heat until hot but not smoking. Carefully add the seasoned fish fillets and sear each side for about 3 minutes until they develop a golden brown crust, which locks in moisture and flavor.
  3. Bake the Fish: Transfer the seared fillets to a baking pan and place them in a preheated oven at 350°F (175°C). Bake for approximately 15 minutes or until the fish reaches an internal temperature of 130°F (54°C), ensuring tender, flaky texture.
  4. Prepare the Creole Sauce Base: In the same sauté pan used for searing the fish (preserving the flavorful browned bits), melt the butter over medium heat. Add the diced onions, chopped bell peppers, and diced tomatoes. Sauté the vegetables for about 5 minutes until they soften and release their natural sweetness.
  5. Create the Sauce: Stir in the tomato paste and heavy cream, mixing constantly until the mixture is smooth and well combined. If the sauce is too thick, gradually add the chicken broth to achieve your desired consistency.
  6. Season and Simmer: Add the Creole seasoning and a pinch of cayenne pepper to the sauce. Lower the heat and let it simmer gently for 5 minutes to meld the flavors together. Taste and adjust seasoning if necessary.
  7. Serve: Pour the warm Creole sauce generously over the baked red snapper fillets. Garnish with fresh chopped parsley for a vibrant finish and serve immediately for the best flavor experience.

Notes

  • You can substitute red snapper with other firm white fish like grouper or snapper if unavailable.
  • Adjust cayenne pepper to control the heat level according to your preference.
  • For a dairy-free option, substitute heavy cream with coconut cream and use olive oil instead of butter.
  • Ensure fish is cooked to a safe internal temperature but avoid overcooking to maintain moistness.
  • This dish pairs wonderfully with steamed rice or crusty bread to soak up the flavorful Creole sauce.

Nutrition

Keywords: Red Snapper, Creole Sauce, Cajun Fish Recipe, Southern Seafood, Spicy Fish Dish

Find it online: https://servedbynora.com/red-snapper-with-creole-sauce-recipe/