Name: Delicious Red Snapper with Creamy Creole Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Creole
Ingredients: 4 red snapper fillets (6 oz each); 2 tbsp olive oil; 1 medium onion, finely chopped; 1 cup mixed bell peppers, thinly sliced; 3 garlic cloves, minced; 1 cup heavy cream; 2 tbsp Creole seasoning; Fresh parsley for garnish; Bell pepper seeds (optional)

Jump to Recipe

Introduction

This delicious red snapper with creamy Creole sauce is a flavorful and comforting dish perfect for any night of the week. The combination of tender fish and a rich, spicy sauce makes it a standout meal that’s simple to prepare.

The image shows two pieces of grilled fish with crispy brown skin and flaky white flesh sitting closely in the center of a white plate. The fish is covered with small finely chopped red peppers and green herbs, adding bright bursts of color. The fish rests in a thick, creamy orange sauce that fills the bottom of the plate and has a sprinkling of black pepper and green herbs spread across it. The background is a white marbled texture, giving a clean and bright feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 red snapper fillets (6 oz each)
2 tbsp olive oil
1 medium onion, finely chopped
1 cup mixed bell peppers, thinly sliced
3 garlic cloves, minced
1 cup heavy cream
2 tbsp Creole seasoning
Fresh parsley for garnish
Bell pepper seeds (optional)

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Add the chopped onions and sliced bell peppers, sautéing for about 5 minutes until they are soft. Then, add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Stir in the heavy cream and Creole seasoning. Let the mixture simmer gently for 7 minutes, allowing the sauce to thicken slightly while absorbing the spices.
Step 3: Place the red snapper fillets on top of the sauce in the skillet. Cover the pan and cook the fish for 8 to 10 minutes, or until it is opaque and flakes easily with a fork.
Step 4: Garnish with fresh parsley before serving. Enjoy the dish warm for the best flavor.

Tips & Variations

For a lighter version, substitute half-and-half for the heavy cream.
Add a splash of white wine to the sauce for extra depth of flavor.
If you prefer less heat, reduce the amount of Creole seasoning or use a mild Cajun blend instead.
Serve with steamed rice or crusty bread to soak up the creamy sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid curdling the sauce. This dish is best enjoyed fresh but keeps well for a quick next-day meal.

How to Serve

The image shows two grilled fish fillets placed side by side on a white plate over a white marbled surface. Each fillet has crispy, charred skin with visible grill marks, topped with a layer of bright red diced tomatoes and small green herbs. The fillets rest in a shallow pool of orange sauce that spreads evenly across the plate. A grilled green lime wedge sits near the upper edge of the plate, adding contrast to the warm colors of the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like cod, grouper, or halibut work well and hold up nicely in the creamy Creole sauce.

Is Creole seasoning spicy?

Creole seasoning usually has a mild to moderate spice level with a blend of herbs and spices. You can adjust the heat by adding less or more seasoning according to your preference.