Red Snapper With Creole Sauce
This crispy red snapper with rich Creole sauce brings Southern comfort straight to your table—perfectly seared fish topped with a creamy, spicy sauce full of peppers, onions, and herbs. A delightful mix of freshness and heat that tastes like home.
Calories:
Ingredients
Fish
- 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
- Combine salt, pepper, Creole seasoning, and smoked paprika in a small bowl. Rinse the red snapper fillets, pat dry, and coat both sides evenly with the spice blend.
- Heat olive oil in a sauté pan over medium-high heat. Sear the fish for about 3 minutes per side until golden and crisp, with the flesh turning opaque around the edges.
- Transfer to a baking pan and bake at 350°F for 15 minutes or until the internal temperature reaches 130°F and the flesh flakes easily.
- In the same pan, melt butter and add onions, bell peppers, and tomatoes. Sauté for 5 minutes until fragrant. Stir in tomato paste and heavy cream, whisking until smooth. Add chicken broth as needed, then season with Creole seasoning, cayenne, and parsley. Simmer for 5 minutes.
- Pour the warm sauce over the baked fish, sprinkle with parsley, and serve immediately.