Red Snapper with Creamy Creole Sauce: A Bold and Elegant Southern Dish

Red Snapper with Creamy Creole Sauce: A Bold and Elegant Southern Dish

If you’re looking for a dish that combines elegance and bold flavors, this Red Snapper with Creamy Creole Sauce is the perfect recipe. Golden-seared red snapper fillets rest in a rich, velvety sauce made with heavy cream, Creole seasoning, and aromatic vegetables. This recipe brings the vibrant flavors of the South straight to your table.

With a preparation time of just 30 minutes, this dish is perfect for impressing guests, celebrating special occasions, or elevating your weeknight dinner. The flaky texture of the snapper pairs beautifully with the creamy, slightly spicy sauce, making every bite a taste of comfort and sophistication.

Why You’ll Love This Recipe

• Quick and Elegant: Ready in under 30 minutes, but looks and tastes restaurant-worthy.
• Bursting with Flavor: The Creole sauce is rich, creamy, and perfectly spiced.
• Versatile Pairing: Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
• Customizable Heat: Adjust the spice level to your preference with cayenne pepper.

Ingredients You’ll Need

For the Red Snapper:

• 4 red snapper fillets
• Salt and pepper to taste
• 2 tbsp olive oil

For the Creamy Creole Sauce:

• 1 tbsp butter
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 1 tbsp Creole seasoning
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for extra heat)
• 1/4 cup chopped fresh parsley

Garnish:

• Lemon wedges

Step-by-Step Instructions

Step 1: Prepare the Red Snapper

1. Season the red snapper fillets on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until golden brown and cooked through.
3. Remove the fillets from the skillet and set aside, keeping them warm.

Step 2: Make the Creole Sauce

1. In the same skillet, melt the butter over medium heat. Add the chopped onion and green bell pepper, sautéing until softened, about 3-4 minutes.
2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the dry white wine, letting it simmer for 1-2 minutes to reduce slightly.
4. Stir in the chicken broth, heavy cream, Creole seasoning, paprika, and cayenne pepper (if using). Let the sauce simmer gently for 5-7 minutes until it thickens slightly.

Step 3: Combine and Serve

1. Return the red snapper fillets to the skillet, spooning the sauce over them to coat.
2. Garnish with freshly chopped parsley and serve with lemon wedges for added brightness.

Chef’s Tips

• Perfectly Cooked Fish: Ensure the snapper fillets are not overcooked by removing them as soon as they’re opaque and flake easily with a fork.
• Wine Substitute: If you prefer not to use wine, replace it with additional chicken broth.
• Spice Level: Adjust the cayenne pepper to your heat preference or omit it entirely for a milder dish.

Recipe Variations

• Blackened Snapper: Add a layer of blackened seasoning to the fillets before cooking for an extra punch of flavor.
• Tomato Twist: Add diced tomatoes to the sauce for a slightly tangy kick.
• Shrimp Addition: Toss in a few shrimp while making the sauce for a seafood duo.