Red Snapper with Creamy Creole Sauce

Table of Contents

Red Snapper with Creamy Creole Sauce is a rich, flavorful seafood dish inspired by the vibrant cuisine of Louisiana. Delicate, mildly sweet red snapper fillets are pan-seared until golden and flaky, then topped with a velvety Creole cream sauce infused with garlic, peppers, herbs, and gentle heat. The result is a perfect balance of elegance and comfort food.

Creole cooking is known for its layered flavors — a mix of aromatics, spices, tomatoes, and creamy elements. This dish captures that essence while still allowing the natural flavor of the fish to shine. It’s ideal for date nights, dinner parties, or when you want to elevate your weeknight seafood game.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Ingredients

For the Red Snapper

4 red snapper fillets (about 6 oz each)

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon garlic powder

Juice of ½ lemon

For the Creamy Creole Sauce

1 tablespoon butter

1 tablespoon olive oil

½ small onion, finely diced

½ red bell pepper, diced

½ green bell pepper, diced

2 garlic cloves, minced

1 teaspoon Creole seasoning

½ teaspoon dried thyme

Instructions

Step 1: Season the Fish

Pat snapper fillets dry. Season both sides with salt, pepper, paprika, and garlic powder. Drizzle lightly with lemon juice.

Step 2: Sear the Snapper

Heat oil in a skillet over medium-high heat. Place fillets skin-side down (if skin-on). Cook 3–4 minutes per side until golden and flaky. Remove and keep warm.

Step 3: Sauté Aromatics

In the same pan, add butter and olive oil. Sauté onion and bell peppers for 3–4 minutes until soft. Add garlic and cook 30 seconds.

Step 4: Build Flavor

Stir in Creole seasoning, thyme, cayenne, tomato paste, and diced tomatoes. Cook 2 minutes to deepen flavor.

Step 5: Make it Creamy

Pour in broth and heavy cream. Simmer 5–7 minutes until thickened slightly.

Step 6: Finish the Sauce

Add lemon juice, parsley, and adjust salt and pepper.

Step 7: Serve

Place snapper on plates and spoon warm Creole sauce over the top.

Tips

Pat fish dry for better browning.

Don’t overcrowd the pan or fish will steam.

Use medium-high heat for a golden crust.

Let fish rest 2 minutes after cooking.

Dice vegetables small for a smoother sauce.

Use fresh snapper — it should smell like the sea, not fishy.

Control spice by adjusting cayenne.

Simmer sauce gently to avoid splitting cream.

Taste sauce before serving for seasoning balance.

Garnish with fresh herbs for brightness.

Variations

Add shrimp to the sauce for a seafood combo.

Use coconut milk for a lighter twist.

Add mushrooms for earthiness.

Stir in Parmesan for richness.

Serve over grits for Southern style.

Add white wine before cream.

Use blackened seasoning on fish.

Make it dairy-free with cashew cream.

Add spinach for color.

Bake fish instead at 400°F for 12 minutes.

Q&A

Can I use another fish?
Yes, grouper, cod, or tilapia work.

How spicy is it?
Mild unless you add extra cayenne.

Can I make sauce ahead?
Yes, up to 2 days refrigerated.

What sides go well?
Rice, mashed potatoes, or roasted veggies.

Can I freeze it?
Cream sauces don’t freeze well.

How do I know fish is done?
It flakes easily with a fork.

Can I grill the fish?
Yes, then top with sauce.

Is Creole seasoning salty?
Some brands are — taste first.

Can I use milk instead of cream?
Sauce will be thinner.

What wine pairs well?
Chardonnay or Sauvignon Blanc.

Nutrition (Approx. per serving)

Calories: 420

Protein: 38g

Carbohydrates: 8g

Fat: 27g

Fiber: 1g

Sugar: 4g

High in protein, omega-3s, and vitamins from peppers and tomatoes.

Conclusion

Red Snapper with Creamy Creole Sauce is a perfect blend of elegance and bold Southern flavor. The tender, flaky fish and rich, spiced cream sauce create a dish that feels special yet comforting. Whether for a dinner party or a weeknight treat, this recipe delivers restaurant-quality taste right from your kitchen — a true celebration of seafood and Creole cooking.