Why You’ll Love This Recipe

This recipe is a fantastic way to enjoy a healthy yet indulgent meal. The red snapper is light and packed with protein, while the creamy Creole sauce delivers a vibrant mix of spices and creaminess without overwhelming the delicate flavor of the fish. It’s simple to prepare, requires minimal ingredients, and offers a beautiful balance of heat, acidity, and creaminess. Plus, it’s versatile enough to pair with rice, grits, or crusty bread.

Ingredients

4 red snapper fillets
Salt and pepper, to taste
2 tablespoons olive oil
1 small onion, finely chopped
1 bell pepper (red or green), diced
2 cloves garlic, minced
1 cup crushed tomatoes
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon cayenne pepper (adjust to taste)
½ cup heavy cream
1 tablespoon Worcestershire sauce
2 green onions, sliced (for garnish)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Pat the red snapper fillets dry and season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the fillets and cook for 3-4 minutes on each side until the fish is opaque and flakes easily. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and bell pepper. Sauté for about 5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, smoked paprika, thyme, and cayenne pepper. Simmer the sauce for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Reduce heat to low and stir in the heavy cream and Worcestershire sauce. Cook for another 2-3 minutes until the sauce is creamy and heated through.
Return the red snapper fillets to the skillet and spoon the sauce over the fish. Heat gently for 2 minutes to combine flavors.
Garnish with sliced green onions and chopped parsley before serving.

Servings and Timing

Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use other firm white fish like grouper or halibut if red snapper isn’t available.
For a dairy-free version, substitute coconut milk for heavy cream.
Add a splash of white wine to the sauce for extra depth.
Increase or reduce cayenne pepper to adjust the heat level.
Serve over creamy grits, rice, or with a side of roasted vegetables.

Storage/Reheating

Store leftover red snapper with creamy Creole sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the fish, or microwave in short intervals, stirring the sauce to maintain creaminess.

FAQs

What is Creole sauce?

Creole sauce is a tomato-based sauce seasoned with a blend of spices such as paprika, thyme, and cayenne pepper, often used in Louisiana cooking. It combines the flavors of tomatoes, peppers, and aromatics, typically finished with cream for richness.

Can I use frozen red snapper fillets?

Yes, frozen red snapper fillets can be used. Make sure to thaw them completely and pat dry before cooking to avoid excess moisture.

What can I serve with this dish?

This dish pairs wonderfully with steamed rice, creamy grits, crusty bread, or sautéed greens like spinach or kale.

How spicy is the sauce?

The spice level can be adjusted by the amount of cayenne pepper used. The recipe calls for a moderate amount, but you can reduce it for a milder sauce or increase it for more heat.

Can I make the sauce ahead of time?

Yes, the creamy Creole sauce can be prepared in advance and refrigerated for up to 2 days. Reheat gently before adding the cooked fish.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as Worcestershire sauce used is gluten-free (some brands contain gluten).

Can I substitute the heavy cream?

Yes, you can substitute heavy cream with coconut milk or a dairy-free creamer for a dairy-free version.

How do I know when the fish is cooked?

The fish is cooked when it turns opaque and flakes easily with a fork, usually after 3-4 minutes per side depending on thickness.

Can I use fresh herbs instead of dried?

Absolutely! Fresh thyme can be used, just increase the quantity slightly as fresh herbs are less concentrated than dried.

What if I don’t have Worcestershire sauce?

You can omit it or substitute with soy sauce or tamari for a similar umami flavor, keeping in mind it might alter the taste slightly.

Conclusion

Red Snapper with Creamy Creole Sauce is a delicious and impressive dish that combines the delicate texture of red snapper with a rich, flavorful sauce full of Southern charm. Its ease of preparation and customizable spice level make it a great choice for a satisfying dinner any night of the week. Whether you’re cooking for family or guests, this recipe is sure to impress and delight.