This Red Snapper with Creamy Creole Sauce is a flavorful and satisfying dish that combines fresh fish with a rich, tangy, and spicy sauce. To prepare, season and sear the red snapper fillets until golden brown. In the same skillet, sauté onions, bell peppers, garlic, and tomatoes, then add chicken broth, heavy cream, and Creole seasoning to create a creamy sauce. Return the fish to the skillet, spoon the sauce over the fillets, and garnish with parsley. Perfect for a special dinner, this dish pairs well with rice or vegetables.
This Red Snapper with Creamy Creole Sauce is a delightful blend of tender fish and rich, flavorful sauce. It's perfect for a weeknight dinner or a special occasion, bringing the vibrant tastes of Creole cuisine to your table.
INGREDIENTS
- 2 red snapper fillets: Choose fresh, firm fillets for the best texture and flavor.
- 1 tbsp olive oil: Used for searing the fish and sautéing the vegetables.
- Salt and pepper to taste: Essential for seasoning both the fish and the sauce.
- 1/2 cup diced tomatoes: Adds a fresh, tangy flavor to the sauce.
- 1/2 cup diced bell peppers (red or green): Provides a sweet and slightly spicy element.
- 1/4 cup diced onions: Adds depth and sweetness to the sauce.
- 2 cloves garlic, minced: Enhances the overall flavor with its aromatic quality.
- 1 cup heavy cream: Creates a rich, creamy base for the sauce.
- 1 tbsp Creole seasoning: Infuses the dish with the distinctive flavors of Creole
INSTRUCTIONS
- Step 1:
- Prepare the Fish: Begin by seasoning the red snapper fillets with salt and pepper on both sides. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully place the red snapper fillets in the skillet. Sear the fillets for about 3-4 minutes on each side until they are golden brown and cooked through. The fish should flake easily with a fork when done. Remove the fillets from the skillet and set them aside on a plate.
- Step 2:
- Make the Sauce: Using the same skillet, add a little more olive oil if needed. Sauté the diced onions, bell peppers, and garlic over medium heat until they become softened and fragrant, which should take about 3-4 minutes. Add the diced tomatoes and cook for another 2 minutes, allowing the flavors to meld together. Pour in the chicken broth, heavy cream, and Creole seasoning, stirring well to combine. Let the mixture simmer for about 5-7 minutes until it thickens and becomes creamy. The sauce should coat the back of a spoon when it's ready.
- Step 3:
- Combine and Serve: Return the cooked red snapper fillets to the skillet, spooning the creamy Creole sauce over the top of the fish. Allow the fish to warm through in the sauce for a minute or two. Garnish with freshly chopped parsley to add a pop of color and freshness. Serve the red snapper hot, with the sauce generously covering the fillets. This dish pairs beautifully with rice, steamed vegetables, or a simple green salad.
Serving and Storage Tips
- Serve the red snapper immediately after plating to ensure the fish remains flaky and the sauce stays warm.
- Pair this dish with a side of steamed rice, roasted vegetables, or a fresh green salad for a balanced meal.
- For an elegant presentation, garnish with a sprig of parsley or a wedge of lemon on the side.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to maintain the sauce’s consistency.
Helpful Notes
- Variation: For a spicier kick, add a pinch of cayenne pepper or some diced jalapeños to the sauce.
- Substitution: If you don’t have heavy cream, you can use half-and-half or a dairy-free alternative like coconut cream.
- Tip: Make sure to pat the fish dry with paper towels before seasoning to achieve a better sear.
Tips from well-known chefs
- Chef Emeril Lagasse suggests using freshly caught red snapper for the best flavor and texture.
- Chef Paul Prudhomme recommends making your own Creole seasoning blend for a more personalized touch.
- Chef Leah Chase advises letting the sauce simmer slowly to allow all the flavors to develop fully.