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Red Snapper with Creamy Creole Sauce

Red Snapper with Creamy Creole Sauce to Impress at Dinner

A delectable Red Snapper with Creamy Creole Sauce, perfect for impressing guests or a weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Seafood
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 4 fillets Red Snapper Freshness is key; use thawed if frozen.
  • 1 Tbsp Olive Oil Light drizzle is enough to sear the fish.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.
For the Sauce
  • 2 Tbsp Creole Seasoning Substitute with Cajun seasoning if desired.
  • 2 Tbsp Butter For richness, can substitute with olive oil for dairy-free.
  • 1 medium Onion Yellow onion preferred.
  • 1 medium Bell Pepper Mix colors for presentation.
  • 3 cloves Garlic Fresh is best.
  • 1 tsp Paprika Smoked paprika enhances flavors.
  • 1/4 tsp Cayenne Pepper Optional for heat.
For the Sauce Base
  • 1 cup Chicken Broth Vegetable broth can be used for a lighter option.
  • 2 Tbsp Tomato Paste Recommended for richer flavor.
  • 1/2 cup Heavy Cream Substitute with coconut cream for dairy-free.
  • 1 Tbsp Lemon Juice Use fresh for best results.
For Garnish
  • 1 Tbsp Fresh Thyme Chop lightly for sprinkling.
  • 1 Tbsp Fresh Parsley Adds vibrant touch.

Equipment

  • skillet
  • Oven
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Prepare your ingredients for a smooth cooking process.
  2. Season the red snapper fillets with salt, pepper, and Creole seasoning on both sides.
  3. In a skillet over medium heat, add olive oil and sear the fillets for 3-4 minutes per side until golden brown.
  4. Remove the fillets and keep them warm. In the same skillet, add butter and sauté chopped onion and bell pepper for about 5 minutes.
  5. Add minced garlic, paprika, and cayenne to the vegetables and stir for one minute.
  6. Deglaze the skillet with chicken broth, then add tomato paste, and let it simmer for about 3-5 minutes.
  7. Stir in heavy cream, gently simmer for 3-4 minutes until smooth.
  8. Mix in lemon juice, thyme, and parsley, then return the fillets to the skillet and coat with sauce.
  9. Transfer skillet to the oven and bake for 5-7 minutes or until the fish flakes easily.
  10. Remove from oven, let rest, garnish with parsley, and serve over rice or with bread.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Ensure fish is fully thawed prior to cooking for even doneness. Adjust spices to taste, and remember, overcooking can dry out the fish.

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