Red snapper with creamy creole sauce

This Red Snapper with Creamy Creole Sauce is a rich and flavorful dish that brings a taste of Louisiana to your table. The mild, flaky snapper is pan-seared until crispy, then topped with a velvety Creole-inspired sauce featuring bell peppers, garlic, Cajun spices, and cream. It’s a restaurant-quality dish that’s easy to make at home in under 40 minutes.

Recipe Overview
Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients
For the Snapper:

4 red snapper fillets (about 6 oz each)

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cayenne pepper (adjust for heat level)

3 tablespoons olive oil

For the Creamy Creole Sauce:

1 tablespoon olive oil

½ small onion, finely chopped

½ red bell pepper, finely chopped

½ green bell pepper, finely chopped

2 cloves garlic, minced

1 teaspoon Cajun or Creole seasoning

½ teaspoon smoked paprika

½ cup chicken broth (or seafood stock)

1 cup heavy cream (or half-and-half for a lighter version)

1 teaspoon Dijon mustard

½ teaspoon Worcestershire sauce

½ teaspoon hot sauce (optional)

½ cup cherry tomatoes, halved (optional)

2 tablespoons fresh parsley, chopped (for garnish)

1 tablespoon lemon juice
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