Red Snapper with Velvety Creole Cream Sauce: A Southern Seafood Delight
Welcome to a taste of the South with this delectable Red Snapper with Creamy Creole Sauce! This dish brings together the delicate, flaky texture of red snapper with a rich, flavorful Creole-inspired sauce that’s bursting with bold spices and comforting creaminess. Perfect for a cozy dinner or an impressive meal to share with guests, this recipe combines the vibrant flavors of Louisiana cuisine with simple techniques that home cooks of all levels can master. Paired with fluffy rice, this dish is a celebration of Southern comfort food with a touch of elegance.
This recipe serves 4 and takes about 30–40 minutes to prepare, making it an excellent choice for both weeknight dinners and special occasions. Below, you’ll find everything you need to create this mouthwatering dish, from a detailed ingredient list to step-by-step instructions, serving suggestions, and tips for success.
Ingredients
For the Red Snapper:
- 4 (6-ounce) red snapper fillets (skin on or off, depending on preference; fresh or thawed frozen fillets work well)
- Kosher salt and freshly ground black pepper, to taste (for seasoning the fish)
- 1 tablespoon olive oil (or avocado oil, for pan-searing)
For the Creamy Creole Sauce:
- 1/2 cup finely diced yellow onion (about 1 small onion, for a sweet and savory base)
- 1/2 cup diced green bell pepper (adds a mild, fresh crunch)
- 1/2 cup diced celery (for that classic Creole “holy trinity” flavor)
- 2 cloves garlic, finely minced (for aromatic depth)
- 1/4 cup all-purpose flour (to create a smooth, thickening roux)
- 1 1/2 cups low-sodium chicken broth (or seafood stock for a more oceanic flavor)
- 1/2 cup heavy cream (for a luxurious, velvety texture)
- 1 tablespoon Creole seasoning (adjust to taste; use a store-bought blend or make your own—see tip below)
- 1 teaspoon Worcestershire sauce (for a tangy, umami kick)
- 1/2 teaspoon cayenne pepper (optional, for those who love a spicy edge)
- 2 tablespoons unsalted butter (optional, for extra richness and gloss)
- 1/4 cup chopped fresh parsley (for a burst of freshness and color)
- Kosher salt and freshly ground black pepper, to taste
For Serving:
- Cooked long-grain white rice (jasmine or basmati work beautifully, or try dirty rice for a true Creole twist)
- Lemon wedges (optional, for a bright, zesty finish)
Equipment Needed
- Large skillet (preferably nonstick or cast-iron)
- Whisk or wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Medium saucepan (for cooking rice, if not pre-cooked)
Instructions
Step 1: Prepare the Creole Sauce Base
Begin by crafting the heart of this dish: the creamy Creole sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil shimmers, add the diced onion, green bell pepper, and celery—the classic “holy trinity” of Creole and Cajun cooking. Sauté the vegetables for 5–7 minutes, stirring occasionally, until they soften and release their natural sweetness. The aroma of this trio cooking together will set the stage for a truly authentic Southern flavor.
Next, add the minced garlic and cook for an additional 1 minute, stirring to prevent burning. The garlic should become fragrant, infusing the vegetables with its warm, savory notes.
Step 2: Create the Roux
To thicken the sauce and give it a silky texture, sprinkle 1/4 cup of all-purpose flour over the softened vegetables. Stir constantly for 1–2 minutes to cook the flour, creating a light roux. The mixture should take on a slightly golden hue, but be careful not to let it brown too much, as this could alter the flavor of the sauce. This roux will act as the foundation for the creamy, cohesive sauce that ties the dish together.
Step 3: Build the Sauce
Slowly pour in the 1 1/2 cups of chicken broth, whisking continuously to prevent lumps from forming. The broth will combine with the roux to create a smooth, thickened base. Next, stir in the 1/2 cup of heavy cream, 1 tablespoon of Creole seasoning, 1 teaspoon of Worcestershire sauce, and 1/2 teaspoon of cayenne pepper (if you want a spicy kick). Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low. Let it simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Taste and adjust the seasoning with kosher salt and black pepper as needed.
If you’re feeling indulgent, stir in 2 tablespoons of unsalted butter at this stage to give the sauce a glossy, rich finish that elevates the dish to restaurant quality.
Step 4: Cook the Red Snapper
While the sauce simmers, season the red snapper fillets lightly with kosher salt and black pepper on both sides. Gently nestle the fillets into the skillet, spooning some of the sauce over the top to keep them moist. Cover the skillet and cook the fish over low heat for 5–7 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Be careful not to overcook, as red snapper is best when tender and flaky.
Step 5: Finish and Serve
Once the fish is cooked, sprinkle the 1/4 cup of chopped fresh parsley over the dish for a pop of color and a fresh, herbaceous note. Serve the red snapper immediately, spooning generous amounts of the creamy Creole sauce over each fillet. Place the fish and sauce atop a bed of cooked rice to soak up the flavorful sauce. For an extra touch, offer lemon wedges on the side for guests to squeeze over the dish, adding a bright, citrusy contrast.
Tips for Success
- Choosing Red Snapper: Fresh red snapper is ideal for this recipe, but frozen fillets work well too—just thaw them completely in the refrigerator overnight before cooking. Look for fillets with a firm texture and a clean, ocean-like smell.
- Creole Seasoning: If you don’t have Creole seasoning, you can make your own by combining paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, and black pepper. Adjust the ratios to suit your taste.
- Spice Level: The cayenne pepper is optional, so feel free to skip it for a milder sauce or increase it for extra heat. You can also add a dash of hot sauce, like Tabasco, for a true Creole flair.
- Roux Tips: Stir the flour constantly while making the roux to avoid burning. A light golden color is perfect for this dish, as a darker roux is better suited for gumbo or other Cajun dishes.
- Make It Ahead: The Creole sauce can be prepared in advance and refrigerated for up to 2 days. Reheat gently before adding the fish to cook.
Serving Suggestions
This dish pairs beautifully with fluffy jasmine rice, but you can elevate the meal with dirty rice or red beans and rice for a more traditional Creole experience. For a lighter option, serve with a side of sautéed green beans, roasted asparagus, or a crisp green salad with a tangy vinaigrette. A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish’s rich flavors perfectly.
For a festive touch, garnish with extra parsley or a sprinkle of sliced green onions. If you’re hosting a dinner party, consider serving this alongside other Southern classics like cornbread or hushpuppies for a full-on Creole feast.
Storage and Reheating
If you have leftovers, store the fish and sauce separately from the rice in airtight containers in the refrigerator for up to 2 days. To reheat, warm the sauce gently in a skillet over low heat, adding a splash of broth or water to restore its creamy consistency. Reheat the fish briefly in the sauce to avoid overcooking. Rice can be reheated in the microwave with a damp paper towel over it to keep it moist.
Why You’ll Love This Recipe
This Red Snapper with Creamy Creole Sauce is a showstopper that’s surprisingly easy to make. The combination of tender fish, aromatic vegetables, and a luscious, spiced cream sauce creates a harmony of flavors that’s both comforting and sophisticated. Whether you’re new to Creole cooking or a seasoned home chef, this dish is sure to become a favorite in your recipe rotation. It’s a perfect way to bring a taste of New Orleans to your table, no matter where you are!
Nutritional Information (Approximate, Per Serving)
- Calories: 450–500 kcal (varies based on rice portion and butter usage)
- Protein: 35g
- Fat: 20g
- Carbohydrates: 30g (including rice)
- Sodium: Varies based on broth and seasoning
Note: Nutritional values are estimates and may vary depending on specific ingredients used.
Enjoy this vibrant, soul-warming dish, and let the flavors of the South transport you to the heart of Creole country! If you try this recipe, we’d love to hear how it turned out—share your thoughts or variations in the comments below.
