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Red Snapper with Creamy Creole Sauce

Delicious Red Snapper with Creamy Creole Sauce Recipe

This Red Snapper with Creamy Creole Sauce is a flavorful blend of spices and creamy goodness, perfect for dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun, Creole
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Tender and flaky; you can substitute with firm white fish like tilapia or mahi-mahi.
  • 2 tablespoons Olive Oil Any neutral oil can be used.
  • 2 tablespoons Butter Swap for more olive oil for a dairy-free option.
For the Creamy Sauce
  • 1 medium Onion The aromatic base for flavor; shallots work in a pinch.
  • 1 cup Bell Pepper Any color works.
  • 3 cloves Garlic Fresh is best.
  • 1 teaspoon Paprika Smoked paprika gives it an extra twist.
  • 1/4 teaspoon Cayenne Pepper Adjust according to your heat preference.
  • 2 tablespoons Creole Seasoning Cajun seasoning is a good substitute.
For the Sauce Base
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian-friendly option.
  • 2 tablespoons Tomato Paste Consider using diced tomatoes for a chunkier texture.
  • 1 cup Heavy Cream Use half-and-half or coconut cream for a lighter version.
  • 2 tablespoons Lemon Juice White wine vinegar can substitute.
  • 1 tablespoon Fresh Thyme Dried herbs can replace in smaller amounts.
  • 1 tablespoon Fresh Parsley For garnish.

Equipment

  • Oven-safe skillet

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients.
  2. Season the red snapper fillets with salt, pepper, and Creole seasoning.
  3. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat, and add the seasoned red snapper. Sear for 3-4 minutes on each side.
  4. Melt 2 tablespoons of butter in the same skillet, then add chopped onion and diced bell pepper. Cook until soft, about 5 minutes.
  5. Add minced garlic, paprika, cayenne pepper, and remaining Creole seasoning to the skillet and sauté for 1 minute.
  6. Pour in chicken broth to deglaze the skillet, bringing to a simmer for about 2 minutes.
  7. Stir in tomato paste and simmer for 2-3 minutes until thickened.
  8. Lower the heat and gradually stir in heavy cream, simmering for an additional 3-4 minutes.
  9. Remove from heat and stir in lemon juice, thyme, and parsley.
  10. Return the red snapper to the skillet, spooning sauce over them, and bake for 5-7 minutes.
  11. Garnish with parsley and serve over jasmine rice or with artisan bread.

Nutrition

Serving: 1fillet with sauceCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

Store leftovers in airtight containers in the fridge for 2-3 days. Freeze for up to 2 months.

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