Red Snapper with Creamy Creole Sauce

This Red Snapper with Creamy Creole Sauce is a show-stopping dish that combines tender, flaky fish with a rich, spicy Creole-inspired sauce. The creamy sauce, loaded with bold flavors like bell peppers, onions, garlic, and Cajun spices, perfectly complements the delicate texture of the red snapper. Whether you’re hosting a dinner party or simply craving a restaurant-quality meal at home, this recipe is sure to impress. Let’s dive into this flavorful, elegant dish and savor every bite!

Why You’ll Love This Recipe

Restaurant-Quality: Impress your guests (or yourself!) with a dish that feels fancy yet is easy to make.
Bold & Spicy: The Creole sauce brings heat, depth, and a touch of creaminess.
Healthy & Light: Red snapper is a lean, nutrient-rich fish that pairs beautifully with the rich sauce.
Customizable: Adjust the spice level or add veggies like tomatoes or okra for extra flavor.

Ingredients You’ll Need

For the Red Snapper:

4 red snapper fillets (about 6 oz each), skin-on or skinless
Salt and black pepper to taste
1 tbsp olive oil or butter (for cooking the fish)

For the Creamy Creole Sauce:

2 tbsp unsalted butter
1/2 cup diced onion
1/2 cup diced red bell pepper
1/2 cup diced celery (the “holy trinity” of Creole cooking)
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter option)
1/2 cup diced tomatoes (fresh or canned)
1 tsp Cajun seasoning (adjust to taste)
1/2 tsp smoked paprika
1/4 tsp cayenne pepper (optional, for extra heat)
1/4 cup chicken broth (to thin the sauce if needed)
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Fish

Pat the red snapper fillets dry with paper towels and season both sides generously with salt and black pepper.
Heat olive oil or butter in a large skillet over medium-high heat. Add the fillets and cook for 3–4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove the fish from the skillet and set aside.
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