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–+ servings
Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce for a Flavorful Feast

This Red Snapper with Creamy Creole Sauce is an unforgettable flavor experience infused with spicy and zesty notes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Frozen can be used if thawed
  • 2 tablespoons Olive Oil Can substitute with canola oil
For the Sauce
  • 2 tablespoons Butter Can be replaced with ghee for dairy-free
  • 1 medium Onion Can substitute with shallots
  • 1 medium Bell Pepper Any sweet variety works
  • 3 cloves Garlic Fresh preferred, garlic powder can work
  • 1 teaspoon Paprika Smoked paprika adds depth of flavor
  • 1/4 teaspoon Cayenne Pepper Adjust quantity for heat preference
  • 2 tablespoons Creole Seasoning Store-bought or homemade
  • 1 cup Chicken Broth Vegetable broth for lighter flavor
  • 2 tablespoons Tomato Paste Can substitute with pureed fresh tomatoes
  • 1 cup Heavy Cream Can be replaced with half-and-half or coconut cream
  • 2 tablespoons Lemon Juice Lime juice can be used as an alternative
  • 1 teaspoon Fresh Thyme Dried thyme can be used, adjust quantity
  • 2 tablespoons Fresh Parsley Fresh chives can be used if needed

Equipment

  • oven-safe skillet

Method
 

Cooking Steps
  1. Preheat the oven to 375°F (190°C).
  2. Season both sides of the red snapper fillets with salt, pepper, and Creole seasoning.
  3. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Sear red snapper fillets for 3-4 minutes each side until golden-brown, then set aside.
  4. Melt 2 tablespoons of butter in the same skillet. Sauté chopped onion and bell pepper for 5 minutes.
  5. Add minced garlic, paprika, cayenne, and more Creole seasoning, stirring for 1 minute.
  6. Deglaze the skillet with 1 cup of chicken broth, stirring in 2 tablespoons of tomato paste and simmer for 2-3 minutes.
  7. Lower heat, add 1 cup of heavy cream, stirring until the sauce thickens and clings to the back of a spoon.
  8. Stir in 2 tablespoons of lemon juice, fresh thyme, and parsley. Taste and adjust seasoning.
  9. Return the snapper fillets to the skillet, spoon some sauce over them, and bake for 5-7 minutes until flakes easily with a fork.
  10. Serve hot over jasmine or basmati rice or alongside crusty bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 6gProtein: 28gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 800mgSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 2mg

Notes

Ensure the red snapper fillets are pat dry for better searing. Use a meat thermometer to check for 145°F (63°C) internal temperature.

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