Creamy Creole Red Snapper
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.
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.