Creamy Creole Red Snapper Recipe

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Bold Southern spices meet silky indulgence in this Creamy Creole Red Snapper recipe. Tender, pan-seared red snapper is finished in a rich Creole-inspired cream sauce bursting with warmth, subtle heat, and deep savory flavor. This dish feels restaurant-worthy yet approachable, making it perfect for both elegant dinners and special weeknight meals. Every bite delivers flaky fish, aromatic spices, and a luxuriously smooth sauce that brings classic Southern comfort straight to your table.

Ingredients

• 4 red snapper fillets (about 6 oz each)
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 1 bell pepper, chopped
• 1 celery stalk, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ cup chicken broth
• 1 cup heavy cream
• 1 tablespoon tomato paste
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the red snapper fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Sear the snapper for 3–4 minutes per side until golden and flaky. Remove and keep warm.
4. Reduce heat to medium and melt butter in the same skillet.
5. Add onion, bell pepper, and celery; sauté for 5 minutes until softened.
6. Stir in garlic, paprika, cayenne, thyme, and oregano. Cook for 1 minute until fragrant.
7. Pour in chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes.
8. Add heavy cream, tomato paste, and lemon juice. Simmer gently for 5 minutes until thickened.
9. Return snapper to the skillet, spoon sauce over fillets, and warm for 3 minutes.
10. Garnish with fresh parsley and serve immediately.

Pro Tips

• Use a hot pan to achieve a perfect golden crust on the fish
• Do not overcook red snapper—it should flake easily but remain moist
• Simmer the sauce gently to prevent curdling

Why This Recipe Works

• Mild red snapper absorbs bold Creole flavors beautifully
• Cream balances spice for a smooth, rich finish
• One-skillet method builds layers of flavor efficiently

Substitutions & Variations

• Swap red snapper with grouper, cod, or halibut
• Use half-and-half for a lighter sauce
• Add shrimp or sliced andouille sausage for extra protein
• Increase paprika and cayenne for more heat

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Sauce can be prepared 1 day in advance
• Storage: Refrigerate leftovers in airtight containers for up to 2 days
• Freezing: Freeze sauce separately for up to 1 month
• Reheating: Warm gently over low heat with a splash of broth

Serving Ideas

• Steamed white rice or jasmine rice
• Creamy mashed potatoes
• Crusty bread or baguette
• Fresh green salad with citrus vinaigrette

Nutrition (Per Serving Estimate)

• Calories: ~450
• Protein: 38g
• Fat: 32g
• Carbohydrates: 10g

Frequently Asked Questions

Can I use frozen red snapper?

Yes, thaw completely and pat dry before cooking.

How spicy is the Creole sauce?

Mild to medium. Adjust cayenne to your preference.

Can I make the sauce lighter?

Yes, substitute heavy cream with evaporated milk or half-and-half.

What pairs best with this dish?

Rice, potatoes, and crusty bread are ideal for soaking up the sauce.

Can the sauce be made ahead?

Absolutely. Store refrigerated and reheat gently.

This Creamy Creole Red Snapper delivers everything you want from a Southern seafood dish—bold flavor, comforting richness, and elegant presentation. Whether served for a cozy dinner or a festive gathering, it’s a recipe that impresses without stress and brings unmistakable Creole charm to the table.

Creamy Creole Red Snapper

Ovalioekrg

This Creamy Creole Red Snapper features tender pan-seared fillets finished in a rich Southern-style cream sauce infused with warm spices, subtle heat, and deep savory flavor. Elegant yet approachable, it’s perfect for special dinners or elevated weeknight meals.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• large skillet
• fish spatula
• Measuring cups and spoons
• knife and cutting board

Ingredients

  

• 4 red snapper fillets (about 6 oz each)
• salt, to taste
• black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small onion, finely diced
• 1 bell pepper, chopped
• 1 stalk celery, finely chopped
• 3 cloves garlic, minced
• 1 tsp paprika
• ½ tsp cayenne pepper
• 1 tsp dried thyme
• ½ tsp dried oregano
• ½ cup chicken broth
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

 

• Pat the red snapper fillets dry and season both sides with salt and black pepper.
• Heat the olive oil in a large skillet over medium-high heat until shimmering.
• Sear the snapper for 3–4 minutes per side until golden and flaky. Remove and keep warm.
• Reduce heat to medium and melt the butter in the same skillet.
• Add the onion, bell pepper, and celery. Sauté for about 5 minutes until softened.
• Stir in the garlic, paprika, cayenne, thyme, and oregano. Cook for 1 minute until fragrant.
• Pour in the chicken broth, scraping up any browned bits, and simmer for 2–3 minutes.
• Add the heavy cream, tomato paste, and lemon juice. Simmer gently for 5 minutes until thickened.
• Return the snapper to the skillet, spoon sauce over the fillets, and warm for 3 minutes.
• Garnish with fresh parsley and serve immediately.

Notes

Use a hot pan to achieve a golden crust on the fish and avoid overcooking—red snapper should flake easily while remaining moist. Simmer the sauce gently to prevent curdling, and taste before serving to adjust seasoning.

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