Go Back
Red Snapper With Creamy Creole Sauce

Red Snapper With Creamy Creole Sauce

Red Snapper With Creamy Creole Sauce is a quick and flavorful dish that combines perfectly flaky red snapper with a spicy, velvety sauce, embodying the vibrant food culture of Louisiana.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Louisiana
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 (6-ounce) pieces red snapper filets
  • 2 tablespoons Creole seasoning
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup diced tomatoes
  • 4 green onions, chopped
  • ¼ cup fresh parsley
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

  1. Pat the red snapper filets completely dry using paper towels and season both sides with Creole seasoning.
  2. Heat olive oil in a large skillet over medium-high heat and add the seasoned filets, cooking for 3-4 minutes per side until golden brown.
  3. Remove the cooked red snapper to a plate and tent with foil.
  4. Reduce heat to medium, add butter to the skillet, and sauté minced garlic for about 30 seconds.
  5. Pour in the chicken broth, scrape up browned bits, and add diced tomatoes, simmering for 2 minutes.
  6. Stir in heavy cream and let the sauce reduce for 5-7 minutes until thickened.
  7. Season with salt, pepper, and lemon juice, then return the red snapper filets to the skillet, spooning sauce over top.
  8. Garnish with green onions and fresh parsley before serving.

Notes

Quality ingredients matter; use fresh fish for best results. Adjust spice levels to suit preferences. Leftovers can be refrigerated for up to 2 days, but do not freeze.