This Red Snapper with Creamy Creole Sauce is a rich and flavorful dish that brings a taste of Louisiana to your table. The mild, flaky snapper is pan-seared until crispy, then topped with a velvety Creole-inspired sauce featuring bell peppers, garlic, Cajun spices, and cream. It’s a restaurant-quality dish that’s easy to make at home in under 40 minutes.
**Recipe Overview**
– Prep Time: 10 minutes
– Cook Time: 25 minutes
– Total Time: 35 minutes
– Servings: 4
**Ingredients**
**For the Snapper:**
– 4 red snapper fillets (about 6 oz each)
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon paprika
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon cayenne pepper (adjust for heat level)
– 3 tablespoons olive oil
**For the Creamy Creole Sauce:**
– 1 tablespoon olive oil
– ½ small onion, finely chopped
– ½ red bell pepper, finely chopped
– ½ green bell pepper, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun or Creole seasoning
– ½ teaspoon smoked paprika
– ½ cup chicken broth (or seafood stock)
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1 teaspoon Dijon mustard
– ½ teaspoon Worcestershire sauce
– ½ teaspoon hot sauce (optional)
– ½ cup cherry tomatoes, halved (optional)
– 2 tablespoons fresh parsley, chopped (for garnish)
– 1 tablespoon lemon juice
**Instructions**
**1. Prepare & Cook the Snapper:**
1. Pat the red snapper fillets dry with a paper towel.
2. In a small bowl, mix salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Rub the seasoning mixture evenly over both sides of the fillets.
4. Heat olive oil in a large skillet over medium-high heat.
5. Place the snapper fillets skin-side down and cook for 3-4 minutes until the skin is crispy.
6. Flip and cook for another 2-3 minutes until the fish flakes easily with a fork. Remove and set aside.
**2. Make the Creamy Creole Sauce:**
1. In the same pan, melt 1 tablespoon of olive oil over medium heat.
2. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for 3-4 minutes until softened.
3. Stir in minced garlic, Cajun seasoning, and smoked paprika, cooking for 30 seconds until fragrant.
4. Pour in the chicken broth and let it simmer for 2 minutes to reduce slightly.
5. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, and hot sauce (if using).
6. Add cherry tomatoes (if using) and let the sauce simmer for 3-4 minutes until thickened.
7. Stir in lemon juice and fresh parsley.
**3. Serve:**
– Spoon the creamy Creole sauce over the cooked snapper fillets.
– Garnish with extra parsley and serve with rice, mashed potatoes, or crusty bread.
**Nutritional Information**
– Calories: 420
– Protein: 38g
– Carbohydrates: 8g
– Fat: 26g
– Fiber: 2g
– Sodium: 750mg
**Recipe Notes**
– **Crispier Skin:** Ensure the snapper fillets are dry before seasoning to get the best sear.
– **Spice Level:** Adjust the cayenne and hot sauce to your heat preference.
– **Lighter Option:** Use half-and-half instead of heavy cream or replace it with coconut milk for a dairy-free version.
– **Extra Additions:** Shrimp or andouille sausage can be added to the sauce for extra protein.
**Storage & Reheating:**
– Store leftovers in an airtight container for up to 2 days.
– Reheat gently in a pan over low heat, adding a splash of broth if needed.
Enjoy this delicious and flavorful Red Snapper with Creamy Creole Sauce!
