Creamy Creole Red Snapper

Creamy Creole Red Snapper is the perfect balance of bold Cajun flavors and rich, indulgent creaminess. Tender red snapper fillets are gently pan-seared and bathed in a luscious tomato-based Creole sauce made with bell peppers, onions, garlic, and cream. This dish is elegant enough for dinner parties yet simple enough for a weeknight meal.

The recipe highlights the classic flavors of Creole cooking—a mix of spices, aromatic vegetables, and a touch of heat—while incorporating cream to give the sauce a smooth, comforting texture. The vibrant red sauce paired with perfectly cooked white fish makes this dish both visually stunning and incredibly flavorful.

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Why This Recipe Works

• Balanced flavors: Savory, slightly spicy Creole seasoning complements the mild sweetness of red snapper.
• Creamy texture: Heavy cream adds richness and depth, softening the bold spices.
• Quick cooking: Red snapper fillets cook quickly and remain tender.
• Crowd-pleasing: Perfect for seafood lovers and anyone new to Creole cuisine.

This dish is perfect for serving over steamed rice, grits, or roasted vegetables, allowing the sauce to soak into the base and elevate the meal.

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Ingredients

Fish

• 4 red snapper fillets (6–8 oz each)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 1 tbsp olive oil or butter

Creole Sauce

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp Creole seasoning (or to taste)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional for extra heat)
• 1 (14.5 oz) can diced tomatoes
• ¾ cup heavy cream
• 1 tsp Worcestershire sauce
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

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Instructions

1. Prep fish: Pat red snapper fillets dry. Season with salt, black pepper, and paprika. Set aside.
2. Sear fish: Heat olive oil or butter in a large skillet over medium heat. Sear fillets 2–3 minutes per side until lightly golden. Remove from skillet and set aside.
3. Cook vegetables: In the same skillet, add 1 tbsp olive oil. Sauté onions, red and green bell peppers until softened, about 4–5 minutes.
4. Add garlic and spices: Stir in minced garlic, Creole seasoning, smoked paprika, and cayenne. Cook 1 minute until fragrant.
5. Add tomatoes: Pour in diced tomatoes with juices, stirring to combine. Simmer 5 minutes to blend flavors.
6. Add cream: Lower heat and stir in heavy cream and Worcestershire sauce. Simmer gently 3–4 minutes until sauce thickens slightly.
7. Return fish: Nestle red snapper fillets into the sauce. Spoon sauce over fish. Simmer 2–3 minutes until fish is cooked through.
8. Finish: Stir in lemon juice and sprinkle with chopped parsley. Taste and adjust seasoning if needed.
9. Serve: Plate fish and spoon sauce generously over each fillet. Serve over rice, grits, or roasted vegetables.

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Tips for Perfect Creamy Creole Red Snapper

• Fresh fish: Ensure fillets are fresh or thawed completely for the best flavor.
• Do not overcook: Red snapper cooks quickly; overcooking can make it dry.
• Spice balance: Adjust cayenne and Creole seasoning to match your preferred heat level.
• Cream addition: Add cream at low heat to avoid curdling.
• Sauce consistency: Simmer until slightly thickened but still pourable for plating.

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Flavor & Texture Breakdown

• Red snapper: Mild, flaky, tender
• Creole sauce: Bold, spicy, slightly sweet, creamy
• Vegetables: Soft with a hint of freshness
• Herbs & lemon: Brighten and elevate richness

Every bite combines savory, creamy, and slightly spicy notes—classic Creole indulgence.

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Variations & Customizations

Cajun Creamy Snapper

Add extra cayenne, smoked paprika, and a dash of hot sauce for a bolder flavor.

Tomato-Free Cream Sauce

Omit diced tomatoes and increase cream to 1 cup; add a splash of white wine for acidity.

Mixed Seafood Version

Include shrimp or scallops for a seafood medley in the creamy Creole sauce.

Low-Carb Option

Serve over cauliflower rice instead of regular rice to reduce carbs.

Herby Twist

Add fresh basil or tarragon along with parsley for a nuanced herbal flavor.

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Serving Suggestions

• Steamed white or jasmine rice
• Cheesy grits
• Roasted or sautéed vegetables (zucchini, asparagus, or green beans)
• Crusty French bread to soak up the sauce
• Pair with a crisp white wine (Sauvignon Blanc or Chardonnay)

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Make-Ahead & Storage Tips

• Sauce prep: Make Creole sauce 1 day ahead and refrigerate. Reheat gently before adding seared fish.
• Leftovers: Store cooked fish and sauce separately in airtight containers for up to 2 days.
• Reheat: Gently reheat sauce and fish over low heat to avoid overcooking.

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Common Mistakes to Avoid

• Overcooking fillets — leads to dry fish
• Adding cream to boiling sauce — may curdle
• Skipping spices — reduces signature Creole flavor
• Using canned tomatoes without draining excess liquid — may thin sauce

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Why This Recipe Works

This recipe combines fresh ingredients, simple techniques, and classic Creole flavors to deliver a dish that feels both indulgent and approachable. The cream softens the boldness of Creole seasoning, while seared snapper provides a tender, flaky centerpiece. Perfect for holiday dinners, date nights, or casual weeknight meals, this recipe impresses without stress.

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Fun Facts About Creole Cuisine

• Creole cooking originates from Louisiana, blending French, Spanish, African, and Caribbean influences.
• Creole dishes often include bell peppers, onions, and celery, known as the “holy trinity.”
• Tomato-based sauces with bold spices are a hallmark of Creole seafood dishes.
• Cream is sometimes added to soften spicy dishes, creating a smooth, rich flavor profile.