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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