Red Snapper with Creamy Creole Sauce
Dive into the vibrant flavors of the Gulf Coast with this exquisite Red Snapper featuring a rich and zesty Creamy Creole Sauce. Flaky, perfectly seared red snapper fillets are elevated by a luscious, spiced sauce brimming with diced tomatoes, bell peppers, and a hint of cayenne. This dish promises a restaurant-quality experience right in your home, delivering comfort and sophistication in every bite.
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Boasts a perfect balance of flaky, tender fish and a rich, zesty sauce.
- Ready in under an hour, making it ideal for an elegant yet achievable weeknight dinner.
- Showcases vibrant, bold flavors inspired by classic Creole cooking, transporting you to the Louisiana coast.
- Impressive enough for entertaining guests, yet surprisingly simple to prepare for any home cook.
- Highly customizable to your preferred spice level, allowing you to tailor the heat.
Ingredients
- 4 red snapper fillets (about 170g / 6 oz each)
- 15 ml (1 tablespoon) olive oil
- 5 g (1 teaspoon) salt
- 2.5 g (½ teaspoon) black pepper
- 5 g (1 teaspoon) smoked paprika
- 5 g (1 teaspoon) Cajun or Creole seasoning
- 2.5 g (½ teaspoon) garlic powder
- 2.5 g (½ teaspoon) onion powder
- 30 g (2 tablespoons) unsalted butter
- 1 small onion (about 100g), finely diced
- 1 small red bell pepper (about 120g), diced
- 2 cloves garlic, minced
- 5 g (1 teaspoon) Creole seasoning
- 2.5 g (½ teaspoon) smoked paprika
- 2.5 g (½ teaspoon) cayenne pepper (optional, for extra heat)
- 240 g (1 cup) diced tomatoes (canned or fresh)
- 120 ml (½ cup) chicken broth or seafood stock
- 120 ml (½ cup) heavy cream
- 5 ml (1 teaspoon) Worcestershire sauce
- Juice of ½ a lemon (about 15 ml)
- 15 g (2 tablespoons) fresh parsley, chopped
Instructions
- Thoroughly pat the red snapper fillets dry with a paper towel to ensure a crispy skin develops during searing, which is key for texture.
- Rub each fillet evenly with 15 ml (1 tablespoon) of olive oil, then generously season both sides with 5 g (1 teaspoon) salt, 2.5 g (½ teaspoon) black pepper, 5 g (1 teaspoon) smoked paprika, 5 g (1 teaspoon) Cajun or Creole seasoning, 2.5 g (½ teaspoon) garlic powder, and 2.5 g (½ teaspoon) onion powder, ensuring even coverage.
- Heat a large, heavy-bottomed skillet or cast iron pan over medium-high heat until it shimmers and is quite hot. Carefully place the seasoned snapper fillets in the hot skillet, skin-side down first, and cook for 3-4 minutes until the skin is beautifully crispy and golden brown, demonstrating patience here is crucial.
- Carefully flip the fillets and continue to cook for another 2-3 minutes on the flesh side, or until the fish flakes easily with a fork at its thickest point. Avoid overcooking to maintain the snapper's delicate texture and moisture. Remove the cooked snapper from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium and melt 30 g (2 tablespoons) of butter. Add the finely diced onion and red bell pepper, sautéing for 3-4 minutes until they have softened and become translucent, releasing their aromatic sweetness.
- Stir in the minced garlic, 5 g (1 teaspoon) Creole seasoning, 2.5 g (½ teaspoon) smoked paprika, and the optional 2.5 g (½ teaspoon) cayenne pepper. Cook for an additional 30 seconds, allowing the spices to become fragrant and their flavors to bloom.
- Pour in the 240 g (1 cup) of diced tomatoes and 120 ml (½ cup) of chicken broth or seafood stock, stirring well to combine all ingredients and scrape up any flavorful browned bits from the bottom of the pan. Bring the sauce to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Stir in 120 ml (½ cup) of heavy cream and 5 ml (1 teaspoon) of Worcestershire sauce. Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce reaches a luxurious, creamy consistency.
- Remove the skillet from the heat. Squeeze in the fresh juice of ½ a lemon, which brightens the flavors and balances the richness, then sprinkle in 15 g (2 tablespoons) of freshly chopped parsley for a burst of freshness and vibrant color. Taste and adjust seasoning as needed, ensuring it meets your preference.
- To serve, artfully plate the seared red snapper fillets and generously spoon the warm, Creamy Creole Sauce over the top of each fillet. Garnish with a little extra fresh parsley and a lemon wedge for an appealing presentation.
- Serve the dish immediately with your preferred accompaniment, such as fluffy steamed rice, creamy mashed potatoes, or crusty bread to perfectly soak up every last drop of the delicious sauce.
Tools You’ll Need
- Large non-stick skillet or cast iron pan
- Spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Small bowl (for seasoning mix)
- Whisk
Essential Success Tips
- Ensure your snapper fillets are thoroughly patted dry before seasoning; this is crucial for achieving a beautifully crispy skin and preventing steaming.
- Do not overcrowd the pan when searing the fish; cook in batches if necessary to maintain high heat and achieve proper browning, which develops flavor.
- Resist the urge to move the fish too much while searing; let it cook undisturbed for the first few minutes to develop a beautiful crust without sticking.
- Taste the Creole sauce before adding lemon juice and parsley, and adjust the seasoning (salt, pepper, cayenne) to your personal preference for a perfectly balanced flavor.
- Use fresh, high-quality ingredients, especially for the snapper and parsley, as they significantly impact the freshness and overall deliciousness of the final dish.
Professional Cooking Secrets
- To intensify the seafood flavor in your sauce, deglaze the pan with a splash of dry white wine or a bit of good quality seafood stock after removing the fish, before adding butter for the vegetables. This captures all the delicious fond.
- For an extra layer of complexity and depth in the sauce, roast the red bell pepper before dicing it. This adds a subtle smoky sweetness that perfectly complements the Creole profile.
- If you want to create an even more luxurious and aromatic sauce, infuse the heavy cream with a bay leaf and a pinch of thyme while gently warming it separately, then strain out the aromatics before adding it to the main sauce.
Notes
- Leftover snapper and sauce can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth if the sauce has thickened too much.
- Feel free to experiment with other firm white fish like cod, grouper, or mahi-mahi if red snapper is unavailable; cooking times may vary slightly.
- For a spicier kick, increase the amount of cayenne pepper or add a dash of your favorite hot sauce to the Creole sauce at the end, stirring it in thoroughly.
Frequently Asked Questions
Can I use frozen red snapper for this recipe?
Yes, you can absolutely use frozen red snapper fillets. Ensure they are completely thawed in the refrigerator overnight and thoroughly patted dry with paper towels before seasoning and searing for the best results and a crispy skin.
What can I substitute for heavy cream in the sauce?
While heavy cream provides the richest and most authentic texture, you can use half-and-half or evaporated milk for a lighter sauce. For a dairy-free alternative, full-fat coconut milk can also work, but be aware it will introduce a slight coconut flavor profile.
How do I know when the red snapper is cooked through?
Red snapper is cooked when its flesh turns opaque throughout and flakes easily with a fork at its thickest part. If you have a meat thermometer, an internal temperature of 63°C (145°F) indicates it's safely cooked and perfectly done.
Nutrition Facts (Per Serving)
Approximate per serving: Calories: 480, Protein: 45g, Fat: 28g, Carbs: 15g, Fiber: 3g, Sodium: 850mg (Note: Nutritional information is an estimate and may vary based on exact ingredients and portion sizes.)
Allergy Information
This dish contains fish (snapper) and dairy (butter, heavy cream). For a dairy-free version, substitute olive oil for butter and use a dairy-free cream alternative or full-fat coconut milk in the sauce.
No comment