Red Snapper with Creamy Creole Sauce Recipe
Red Snapper with Creamy Creole Sauce is a flavorful and comforting seafood dish. This Red Snapper with Creamy Creole Sauce recipe features tender, flaky fish served with a rich, spicy sauce.
Ingredients
- 4 red snapper fillets
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 small red bell pepper chopped
- 2 cloves garlic minced
- 1 cup diced tomatoes canned or fresh
- 1/2 cup heavy cream
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: chopped parsley for garnish
Instructions
Prepare the Ingredients
- Chop onion, red bell pepper, and garlic. Measure tomatoes, cream and spices for the Creole sauce.
Heat the Skillet
- Add 2 tablespoons olive oil to a large skillet. Heat over medium heat until hot but not smoking.
Cook the Vegetables
- Add chopped onion, red bell pepper and garlic. Sauté for 3–4 minutes until vegetables soften.
Add Tomatoes and Spices
- Stir in diced tomatoes, paprika, cayenne and thyme. Cook for 5 minutes until sauce thickens slightly.
Add Cream
- Pour 1/2 cup heavy cream into the sauce. Stir gently and simmer for 2–3 minutes.
Season the Sauce
- Add salt and black pepper to taste. Adjust seasoning according to preference.
Cook the Snapper
- Season red snapper fillets with salt and black pepper. Place in skillet over sauce.
Simmer the Fish
- Cover and cook for 5–7 minutes until fish flakes easily with a fork. Avoid overcooking.
Check for Doneness
- Ensure the snapper is opaque and fully cooked. Sauce should be creamy and slightly thick.
Serve the Dish
- Transfer fish to plates and spoon creamy Creole sauce over the top. Garnish with parsley if desired.
Notes
- Use fresh red snapper for best flavor.
- Do not overcook fish to keep it tender.
- Adjust cayenne for mild or spicy flavor.
- Serve immediately for best taste and texture.
- Pair with rice to soak up the delicious sauce.