This creamy Creole red snapper is simply delicious! It features tender fish smothered in a rich, flavorful sauce packed with spices, tomatoes, and bell peppers.
Cooking this dish feels like a little party in the kitchen! I love serving it over some fluffy rice, so every bite is a tasty adventure. Yum! 🌶️
Key Ingredients & Substitutions
Red Snapper: The star of the dish! If you can’t find red snapper, other white fish like mahi-mahi or cod work well too. They’ll still soak up all the wonderful flavors.
Creole Seasoning: This adds a unique Southern kick! Make your own by mixing paprika, garlic powder, onion powder, and a little cayenne. If you prefer a milder flavor, reduce the cayenne or swap for Italian seasoning.
Heavy Cream: This keeps the sauce rich and creamy. If you’re looking for lighter options, you can substitute with half-and-half or coconut milk, if you like a hint of sweetness.
Tomatoes: Use fresh or canned diced tomatoes. If you’re short on tomatoes, tomato sauce or diced bell peppers can add a similar taste.
How Do I Cook the Red Snapper Perfectly?
Getting the snapper just right is key to this recipe! Here’s how to make sure it’s perfectly cooked:
- First, make sure your skillet is hot enough before adding the fish, so it sears nicely.
- Cook the fish for 3-4 minutes on each side until golden. Avoid flipping it too soon to prevent it from breaking apart.
Once done, set the fish aside to keep it tender. It will get mixed back into that flavorful sauce later on!
Creamy Creole Red Snapper Recipe
Ingredients You’ll Need:
- 4 red snapper fillets (about 6 oz each)
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon Creole seasoning (or cajun seasoning)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 cup heavy cream
- 1/2 cup chicken or fish broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish, including prep time and cooking. It’s quick enough for a weeknight dinner, yet impressive enough for guests. Let’s get cooking!
Step-by-Step Instructions:
1. Prepare the Snapper:
Start by seasoning the red snapper fillets on both sides with salt, black pepper, and half of the Creole seasoning. This will add great flavor to the fish.
2. Sear the Fish:
In a large skillet, heat the olive oil over medium-high heat. Carefully add the seasoned fish to the hot skillet. Sear for about 3-4 minutes on each side until the fish is golden and cooked through. Once done, remove the fish from the skillet and set aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the chopped onion and bell pepper. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
4. Add Garlic:
Stir in the minced garlic and cook for about 1 minute until you can smell the aroma of the garlic. It adds a lovely flavor!
5. Combine the Sauces:
Next, add the diced tomatoes, tomato paste, the remaining Creole seasoning, smoked paprika, and optional cayenne pepper to the skillet. Cook this mixture for about 3-5 minutes, stirring occasionally. This will help the flavors blend beautifully.
6. Pour in the Broth:
Pour in the chicken or fish broth and use a spatula to scrape any browned bits stuck to the bottom of the pan. These bits are packed with flavor!
7. Make it Creamy:
Reduce the heat to a simmer and gently stir in the heavy cream. Allow the sauce to simmer for about 5 minutes until it thickens a little. Keep an eye on it; it should be creamy but not boiling.
8. Finish the Sauce:
Add the lemon juice and chopped parsley, tasting to see if you need any more seasoning. The freshness of the lemon adds brightness to the dish.
9. Return the Fish:
Finally, return the cooked red snapper fillets to the skillet. Spoon some of that lovely sauce over them and let them heat through for 1-2 minutes.
10. Serve and Enjoy:
Serve the creamy Creole red snapper hot over a bed of cooked white rice. Garnish with extra parsley if you like. Enjoy your delicious creation!
Have fun cooking and enjoy every last bite!
FAQ for Creamy Creole Red Snapper
Can I Use Frozen Red Snapper for This Recipe?
Yes, you can use frozen red snapper! Make sure to fully thaw it before cooking. The best way to do this is to place it in the fridge overnight or submerge it in a sealed plastic bag in cold water for about an hour.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a dairy-free alternative. Just keep in mind that coconut milk will add a slightly sweet flavor!
How Can I Make This Dish Spicier?
If you love heat, you can increase the cayenne pepper or add some diced jalapeños when sautéing the vegetables. You could also serve with a few dashes of hot sauce on the side!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it on the stove over low heat to maintain the creamy texture. You might need to add a splash of broth or cream to loosen the sauce if it thickens.
