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creamy creole red snapper

Tender red snapper fillets in a creamy, spicy Creole sauce with bell peppers, onions, and garlic. A flavorful and comforting seafood dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 fillets
Course: Dinner, Seafood
Cuisine: American, Creole
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 4 red snapper fillets 6–8 oz each
  • 1 tsp salt
  • 0.5 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 cloves garlic minced
  • 1 tsp Creole seasoning or to taste
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper optional
  • 14.5 oz diced tomatoes canned
  • 0.75 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley chopped

Equipment

  • Skillet
  • Knife
  • Cutting board
  • Spatula

Method
 

  1. Pat red snapper fillets dry and season with salt, black pepper, and paprika.
  2. Heat olive oil or butter in a skillet over medium heat and sear fillets 2–3 minutes per side.
  3. Remove fish and set aside.
  4. Add olive oil to skillet and sauté onions, red and green bell peppers until softened.
  5. Add garlic, Creole seasoning, smoked paprika, and cayenne; cook 1 minute.
  6. Add diced tomatoes and simmer 5 minutes.
  7. Lower heat and stir in heavy cream and Worcestershire sauce; simmer 3–4 minutes.
  8. Return fish to skillet, spoon sauce over, and simmer 2–3 minutes until cooked through.
  9. Add lemon juice and parsley; serve over rice or vegetables.

Notes

Serve immediately to enjoy tender fish and creamy sauce at its best.