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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce

This Red Snapper with Creamy Creole Sauce is a Southern-inspired seafood dish bursting with bold flavor! Tender pan-seared snapper fillets are topped with a rich, spicy Creole cream sauce made with peppers, onions, and a touch of Cajun seasoning. Perfect for an elegant dinner at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun, Southern
Calories: 410

Ingredients
  

  • For the Red Snapper:
  • 4 red snapper fillets about 6 oz each
  • 1 tbsp Cajun seasoning
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 tbsp butter
  • For the Creamy Creole Sauce:
  • 1 tbsp butter
  • ½ cup onion finely chopped
  • ½ cup red bell pepper diced
  • ½ cup green bell pepper diced
  • 2 garlic cloves minced
  • 1 tsp Creole or Cajun seasoning
  • ½ tsp smoked paprika
  • ½ cup crushed tomatoes
  • 1 cup heavy cream
  • 1 tsp Worcestershire sauce
  • ½ tsp hot sauce optional, for heat
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Season and Cook the Fish:
  2. Pat snapper fillets dry with paper towels. Season both sides with Cajun seasoning, salt, and pepper.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Add the snapper fillets, skin-side down, and cook for 3–4 minutes per side or until golden and flaky. Remove and set aside.
  5. Prepare the Creole Sauce:
  6. In the same skillet, melt butter. Add onions, red and green peppers, and sauté for 3–4 minutes until softened.
  7. Add garlic and cook for another 30 seconds.
  8. Stir in Creole seasoning, smoked paprika, and crushed tomatoes. Simmer for 2 minutes.
  9. Add the Cream:
  10. Pour in the heavy cream, Worcestershire sauce, and hot sauce. Reduce heat to low and simmer for 3–4 minutes, stirring occasionally, until thickened. Season with salt and pepper to taste.
  11. Combine and Serve:
  12. Return the snapper fillets to the skillet, spoon sauce over the top, and cook for 1–2 more minutes to heat through.
  13. Garnish with chopped parsley and serve warm.

Notes

  • Serve with rice, mashed potatoes, or garlic butter asparagus for a full meal.
  • You can substitute catfish or tilapia if red snapper isn’t available.
  • Adjust spice level by adding more or less hot sauce.