This dish features tender red snapper topped with a rich, creamy Creole sauce that brings a little kick! It’s perfect for a cozy dinner or impressing guests without much fuss.
Honestly, the sauce is so good, I find myself wanting to put it on everything! Pair it with rice or veggies for a tasty meal. Trust me, you’ll want to make it again!
Key Ingredients & Substitutions
Red Snapper: This fish has a mild flavor and firm texture that works beautifully in this dish. If red snapper isn’t available, you can substitute with tilapia or sea bass for similar results.
Spices: The combination of paprika, garlic powder, and cayenne adds warmth to the dish. If you want to lower the spice level, you can skip the cayenne or replace it with smoked paprika for a different flavor. I sometimes like to add a dash of Old Bay seasoning for extra taste!
Heavy Cream: This gives the sauce its creamy richness, but you can use half-and-half if you’re looking for a lighter alternative. For a dairy-free version, coconut cream works well, though it may change the flavor slightly.
Bell Peppers: Use any colors you have on hand! Green adds a bit of bitterness, while red or yellow are sweeter. Frozen peppers can also be a great substitute if you’re short on time and fresh ingredients.
How Do I Get My Snapper Perfectly Cooked?
The key to a tender and flaky snapper fillet is not overcooking it. Here’s how to achieve the best results:
- Pat the fish dry to ensure a good sear which locks in moisture.
- When searing, heat the pan well before adding the fish. This helps achieve that golden crust.
- Cook skin-side down first and only flip once to avoid breaking the fillet.
- Keep an eye on the time; fish cooks quickly. The snapper is done when it flakes easily with a fork.
By following these tips, you’ll have perfectly cooked red snapper every time! Enjoy your meal!
Easy Red Snapper with Creamy Creole Sauce
Ingredients You’ll Need:
- 4 red snapper fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1/2 cup diced bell peppers (red, green, or a mix)
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 cup Creole or spicy tomato sauce (store-bought or homemade)
- 3/4 cup heavy cream
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Cooked rice or your choice of side, for serving
How Much Time Will You Need?
This recipe requires about 20 minutes of prep and cooking time. You’ll spend a few minutes mixing the spices, searing the snapper, and simmering the creamy sauce. The end result is a delicious meal that’s quick to prepare!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. This spice mix will add a delightful flavor to the fish.
2. Season the Fish:
Take your red snapper fillets and pat them dry with a paper towel. This step is important to get that perfect sear! Coat both sides of the fillets evenly with the spice mix you just made.
3. Sear the Fish:
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, carefully add the fillets skin-side down. Sear them for about 3-4 minutes or until nicely browned, then flip the fillets and sear the other side for another 2 minutes. Once done, remove the fillets from the skillet and set them aside.
4. Sauté the Veggies:
Lower the heat to medium and add the butter to the same skillet. Once melted, toss in the diced bell peppers, onions, celery, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
5. Create the Creamy Sauce:
Next, add the oregano, thyme, smoked paprika, and Creole sauce to the skillet, stirring to combine. Allow this mixture to cook for about 2 minutes to meld the flavors. Gradually pour in the heavy cream while stirring continuously, letting the sauce simmer gently for about 3-5 minutes until it thickens slightly.
6. Combine and Bake:
Carefully return the snapper fillets to the skillet, spooning the creamy sauce over them. Transfer the skillet to the preheated oven and bake uncovered for 8-10 minutes or until the fish flakes easily with a fork.
7. Serve and Enjoy:
Once done, take the skillet out of the oven and garnish with fresh parsley if you like. Serve immediately with cooked rice or your choice of side. Enjoy your delicious, flavorful meal!
Bon appétit!
FAQ for Easy Red Snapper with Creamy Creole Sauce
Can I Use Frozen Red Snapper for This Recipe?
Yes, you can use frozen red snapper! Just make sure to thaw it completely before cooking. The best way to thaw is to place it in the refrigerator overnight. If you’re in a hurry, you can also place the sealed fish in cold water for about 30 minutes.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half instead of heavy cream. For a dairy-free alternative, coconut cream works well and adds a unique flavor, though it may alter the taste somewhat. Just keep in mind that it won’t be as creamy!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, gently warm the dish on the stovetop or in the microwave, adding a splash of cream or water if the sauce has thickened too much.
Can I Add More Vegetables to the Sauce?
Absolutely! Feel free to customize the sauce with additional vegetables like zucchini, mushrooms, or spinach. Just be sure to sauté them until tender, so they blend well with the creamy sauce!
