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Red Snapper with Creole Sauce Recipe

Red Snapper with Creole Sauce Recipe
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★★★★★

5 from 26 reviews

Experience the vibrant flavors of Cajun cuisine with this Red Snapper with Creole Sauce recipe. Perfectly seared red snapper fillets are baked to tender perfection and topped with a rich, creamy Creole sauce made from fresh vegetables, spices, and a hint of cayenne pepper. This dish combines bold seasoning and smooth textures for a delightful seafood meal that’s both elegant and comforting.

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. Season the Fish: Combine Creole seasoning, smoked paprika, salt, and freshly ground black pepper in a small bowl. Thoroughly rinse the red snapper fillets and pat dry with paper towels. Evenly coat both sides of the fillets with the seasoning mixture.
  2. Sear the Fish: Heat olive oil in a large sauté pan over medium-high heat. Once hot, add the seasoned snapper fillets and sear for about 3 minutes per side until golden brown and crisp.
  3. Bake the Fish: Transfer the seared fish to a baking pan and place in a preheated oven at 350°F (175°C). Bake for approximately 15 minutes or until the internal temperature of the fish reaches 130°F (54°C) for moist, tender results.
  4. Prepare the Creole Sauce Vegetables: In the same sauté pan used for searing the fish, melt the butter over medium heat. Add the diced onions, chopped bell peppers, and diced tomatoes. Sauté the vegetables for 5 minutes until soft and fragrant.
  5. Make the Creole Sauce: Stir in the tomato paste and heavy cream, mixing constantly to combine. If the sauce is too thick, gradually add chicken broth to reach the desired consistency. Add cayenne pepper and Creole seasoning, then simmer the sauce on low for 5 minutes to meld the flavors.
  6. Serve: Pour the warm Creole sauce over the baked red snapper fillets and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.

Notes

  • This Louisiana-inspired dish delivers bold Cajun flavors perfect for impressing guests or enjoying a comforting weeknight meal.
  • The internal cooking temperature of 130°F ensures the fish remains moist, tender, and safe to eat.
  • Use an instant-read thermometer to accurately check doneness.
  • Adjust cayenne pepper amounts to suit your preferred spice level.
  • Optional diced tomatoes add freshness and subtle sweetness to the sauce.
  • Ensure all ingredients are fresh for the best texture and flavor combinations.
  • Check ingredient labels for allergens if serving guests with dietary restrictions.

Nutrition

Keywords: Red Snapper, Creole Sauce, Cajun Recipe, Seafood Dinner, Sautéed Fish, Spicy Fish, Southern Cooking

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