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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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