This Red Snapper with Creamy Creole Sauce is a showstopping dish that combines tender, flaky fish with the bold, spicy flavors of Louisiana-style Creole cooking. The red snapper is lightly seasoned, pan-seared to golden perfection, and topped with a luxurious sauce made from bell peppers, garlic, onions, and cream—all infused with a perfect balance of heat and tang. The first time I made this, I served it over rice, and the sauce soaked into every grain—it was rich, comforting, and utterly delicious. This dish brings the soul of the South straight to your table.
Why You’ll Love This Recipe
This recipe is the perfect marriage of freshness and bold flavor. The red snapper stays moist and flaky, while the creamy Creole sauce adds a kick of spice and smoothness that elevates it to restaurant-quality. You’ll love that it’s easy enough for a weeknight dinner but impressive enough for entertaining guests. It’s a one-pan meal that delivers a burst of Cajun-Creole flavor with every bite. Serve it with rice, mashed potatoes, or sautéed greens for a complete, satisfying meal.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Red Snapper Fillets: Fresh, firm, and mild-flavored—perfect for holding up to the creamy sauce.
Olive Oil and Butter: Used for searing the fish and building richness in the sauce.
Creole Seasoning: A bold blend of paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper.
Bell Peppers (red and green): Add sweetness, crunch, and color to the sauce.
Onion: Provides a savory base flavor.
Celery: Adds depth and subtle earthiness, a classic Creole ingredient.
Garlic: Infuses the sauce with warmth and aroma.
Tomato Paste: Adds depth, color, and richness to the sauce.
Chicken Broth: Thins the sauce while adding savory undertones.
Heavy Cream: Gives the sauce its luxurious, silky texture.
Worcestershire Sauce: Adds umami and a slight tang to balance the creaminess.
Lemon Juice: Brightens the dish and enhances the fish’s flavor.
Salt and Black Pepper: To season and balance the flavors.
Fresh Parsley: For garnish and a touch of freshness.
Directions
Step 1: Prepare the Fish
Pat the red snapper fillets dry with paper towels. Season both sides generously with Creole seasoning, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear the fillets for 3–4 minutes per side, or until golden brown and flaky. Remove from the pan and set aside on a plate.
Step 2: Make the Creole Sauce
In the same skillet, add a bit more butter if needed. Sauté the diced onion, bell peppers, and celery for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds. Stir in tomato paste and cook for 1 minute to deepen the flavor.
Deglaze the pan with chicken broth, scraping up any flavorful bits. Stir in Worcestershire sauce, a dash of lemon juice, and heavy cream. Reduce the heat and simmer gently until the sauce thickens, about 5–7 minutes. Adjust seasoning with salt, pepper, and more Creole spice to taste.
Step 3: Combine and Serve
Return the seared snapper to the skillet, spooning the creamy Creole sauce over the top. Simmer for 2–3 minutes to warm through and allow the flavors to meld.
Serve immediately, garnished with chopped parsley and a squeeze of fresh lemon juice.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean..
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4 people. Preparation time: 10 minutes. Cooking time: 25 minutes. Total time: 35 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to maintain the sauce’s texture. Avoid microwaving the fish for too long, as it can dry out.
Variations and Customizations
Blackened Red Snapper: Coat the fish in extra Cajun seasoning and pan-sear for a smoky, blackened crust.
Shrimp & Snapper Combo: Add sautéed shrimp to the sauce for a seafood medley.
Spicy Cajun Version: Add a pinch of cayenne or a dash of hot sauce for more heat.
Tomato-Cream Creole: Stir in diced tomatoes for a chunkier, heartier sauce.
Herb-Infused Sauce: Add thyme or basil for an aromatic twist.
Lighter Version: Substitute half-and-half for heavy cream to reduce richness.
Vegetable Add-In: Mix in spinach or mushrooms for extra texture.
Lemon Butter Snapper: Skip the cream and make a lighter lemon-butter Creole sauce.
Cheesy Twist: Stir in a little Parmesan for a creamy, savory depth.
Grilled Snapper Option: Grill the fish and top with warm sauce for a lighter presentation.
FAQs
What does red snapper taste like?
It has a mild, slightly sweet flavor that pairs perfectly with bold sauces.
Can I use frozen red snapper?
Yes, just thaw it completely and pat dry before cooking.
Can I substitute another fish?
Absolutely—use grouper, tilapia, or cod if red snapper isn’t available.
How spicy is Creole seasoning?
It’s moderately spicy, but you can adjust the heat by reducing the cayenne or using a mild blend.
Can I make this dairy-free?
Yes, use coconut cream instead of heavy cream for a dairy-free version.
Can I make it ahead of time?
You can make the sauce ahead and reheat it before adding freshly cooked fish.
Can I bake the fish instead of searing?
Yes, bake at 400°F (200°C) for 12–15 minutes, then top with the sauce.
What should I serve with this dish?
Rice, mashed potatoes, or sautéed greens complement it beautifully.
Can I freeze the sauce?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight before reheating.
Can I use store-bought Creole seasoning?
Yes, but check the salt content—store-bought blends can be quite salty.
Conclusion
This Red Snapper with Creamy Creole Sauce brings the bold, comforting flavors of Southern cuisine to your kitchen. With its tender, flaky fish and rich, spiced sauce, it’s a dish that’s both hearty and refined. The creamy Creole sauce ties everything together with the perfect mix of tang, spice, and smoothness. Whether for a weeknight treat or an elegant dinner, this dish is sure to impress anyone lucky enough to share it with you.
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