Red Snapper with Creole Sauce Recipe
This Red Snapper with Creole Sauce recipe features perfectly seared and oven-baked snapper fillets smothered in a creamy, flavorful Creole sauce made with fresh vegetables and a blend of spices. Ideal for a delicious and elegant main course that brings Southern flair to your dinner table.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Creole
Ingredients
Fish Ingredients
- 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
- Prepare the seasoning and fish: Combine all the seasonings (salt, black pepper, Creole seasoning blend, smoked paprika) in a small bowl. Thoroughly rinse the fish fillets and pat them dry with paper towels. Season both sides of the fish evenly with the spice mixture.
- Sear the fish: Heat olive oil in a sauté pan over medium-high heat. Once hot, add the seasoned fish and sear for about 3 minutes on each side until golden brown.
- Bake the fish: Transfer the seared fish to a baking pan and place it in a preheated 350°F oven. Cook for about 15 minutes or until the fish reaches an internal temperature of 130°F.
- Make the Creole sauce: In the same sauté pan used for the fish, melt the butter while keeping the flavorful bits in the pan. Add the chopped onions, bell peppers, and diced tomatoes. Sauté for 5 minutes until the vegetables are softened.
- Finish the sauce: Stir in the tomato paste and heavy cream, mixing constantly until well combined. If the sauce seems too thick, thin it with a little chicken broth. Add the Creole seasoning and cayenne pepper. Simmer on low heat for 5 minutes. Pour the sauce over the cooked fish and garnish with fresh parsley before serving.
Notes
- For best results, use fresh Red Snapper fillets and dry them thoroughly before seasoning to ensure a good sear.
- When searing fish, do not move it around too much to get a nice golden crust.
- If you prefer a spicier sauce, increase the amount of cayenne pepper according to your heat tolerance.
- You can substitute chicken broth with vegetable broth to make it pescatarian-friendly.
- Serve with steamed rice or crusty bread to enjoy the rich Creole sauce fully.
