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Red Snapper with Creole Sauce Recipe

Red Snapper with Creole Sauce Recipe
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★★★★★

4.9 from 13 reviews

This Red Snapper with Creole Sauce recipe is a flavorful Louisiana-inspired dish that combines tender, perfectly cooked red snapper fillets with a rich, creamy creole sauce made from fresh vegetables and bold seasonings. The dish features a harmonious blend of spices, including Creole seasoning, smoked paprika, and cayenne pepper, providing a delightful balance of heat and savory flavors. Ideal for dinner enthusiasts looking to explore Southern cuisine with a gourmet touch, this recipe ensures moist fish and a vibrant sauce that will impress your family and guests.

Ingredients

Scale

Fish Ingredients

  • 2 fresh Red Snapper fillets
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt to taste
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon Creole seasoning blend
  • 1 teaspoon smoked paprika

Creole Sauce

  • ½ cup heavy cream
  • ⅓ cup chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley, finely chopped
  • ¼ cup bell peppers, chopped
  • ¼ cup onions, diced
  • ¼ cup ripe tomatoes, diced (optional)
  • A pinch of cayenne pepper
  • 1 teaspoon Creole seasoning

Instructions

  1. Prepare the Seasoning and Fish: Combine all the seasonings (salt, black pepper, Creole seasoning blend, smoked paprika) in a small bowl. Thoroughly rinse the red snapper fillets and pat them dry with paper towels. Season both sides of the fish evenly with the spice mixture.
  2. Sear the Fish: Heat olive oil in a sauté pan over medium-high heat. Once hot, add the seasoned fish fillets and sear for about 3 minutes on each side until they develop a golden brown crust.
  3. Bake the Fish: Transfer the seared fish to a baking pan and place it in a preheated oven at 350°F (175°C). Bake for about 15 minutes or until the fish reaches an internal temperature of 130°F (54°C), ensuring it remains moist and tender.
  4. Prepare the Creole Sauce: In the same sauté pan used for the fish (retaining the flavorful bits), melt the butter over medium heat. Add the chopped onions, bell peppers, and diced tomatoes (if using). Sauté for 5 minutes until the vegetables are softened and fragrant.
  5. Combine Sauce Ingredients: Stir in the tomato paste and heavy cream, mixing constantly until well combined. If the sauce appears too thick, thin it by gradually adding chicken broth. Add the pinch of cayenne pepper and 1 teaspoon of Creole seasoning. Simmer the sauce on low heat for 5 minutes to blend the flavors thoroughly.
  6. Serve: Pour the warm Creole sauce over the baked red snapper fillets. Garnish with fresh parsley and serve immediately for a vibrant and flavorful meal.

Notes

  • This dish draws inspiration from the bold and zesty flavors of Cajun and Creole cooking, adding a Southern flair to your dinner table.
  • Cooking the fish until it reaches an internal temperature of 130°F ensures it stays moist while being fully cooked.
  • The optional diced tomatoes add freshness and subtle acidity to balance the creamy sauce but can be omitted if preferred.
  • Using the same pan for the sauce after searing the fish helps capture all the browned bits that contribute to the sauce’s depth of flavor.
  • Check ingredient labels for allergens, especially in prepared seasonings and broth, and consult a healthcare professional if needed.

Nutrition

Keywords: Red Snapper, Creole Sauce, Louisiana Cuisine, Cajun Flavors, Seafood Recipe, Baked Fish, Creamy Sauce, Spicy Fish

Find it online: https://kitchenwithkai.com/red-snapper-with-creole-sauce-recipe-2/